HOMEMADE CARROT CAKE

This homemade carrot cake is made in the Instant Pot Pressure Cooker to make it incredibly moist! Top it off with the best cream cheese frosting for a stunning, delicious carrot cake.
INGREDIENTS
CARROT CAKE

1 C. Flour

2 C. Shredded Carrots

1/2 C. Sugar

1/2 C. Brown Sugar

2/3 C. Pineapple, drained

1 C. Nuts (I used a combination of walnuts and pecans)

1/2 C. Shredded Coconut (sweetened or unsweetened)

2 eggs

1/3 C. Oil

1 1/2 tsp. cinnamon

1/4 tsp. Nutmeg

1/4 tsp. Cloves

1 tsp. Baking soda

2 teaspoons Vanilla

CREAM CHEESE FROSTING

8 oz Softened Cream Cheese

6 T. Butter

3 tsp Vanilla

2 pinches Salt

4 C. Powdered sugar

1-2 T. Milk or cream, as needed

CHEESECAKE SWIRL

1/2 T. Vanilla

16 oz Cream cheese

2 Eggs

3/4 Sugar

INSTRUCTIONS
CARROT CAKE

In a large bowl, combine sugars with oil. Add eggs and vanilla and stir until combined.

Sift in flour, cinnamon, nutmeg cloves, and baking soda. Stir to combine. The batter will be very thick.

Add carrots, nuts, pineapple, and coconut. Stir well, then let rest for about 5 minutes to allow the moisture from the carrots and pineapple to soften the batter.

Evenly divide the mixture into two greased, six inch cake pans. Cover tightly with foil.

To the Instant Pot, add 2 cups water. Place one cake pan onto a silicone pressure cooking sling and place it in the Instant Pot. Place a trivet or other oven/pressure cooking safe rack on top of the first cake pan. I used the rack from my air fryer, but anything that will allow adequate airflow between the cake pans will work. Try two chopsticks, or the trivet. Place the second cake pan on top.

Lock the lid, turn the knob to sealing, and cook on manual high pressure for 60 minutes. Allow a full natural pressure release, about 15-30 minutes.

Carefully remove cakes from the pot, and let cool for about 15 minutes before placing in the fridge for at least 5 hours, overnight preferred.

Remove the cakes from the pans. The cakes will shrink a little bit and may stick, so I recommend sliding a knife around the edges of the pan, then shaking the pan from side to side (with the foil back on it) to dislodge the cake. It should then pop out perfectly.

Ice the cake with cream cheese frosting and decorate with additional chopped nuts, coconut, frosting, and pineapple. I recommend crumb coating the cake by adding a thin layer of frosting to the entire cake, then freezing for 15-20 minutes. Then, frost with the remaining frosting. This will help lock in the crumbs and yield a beautiful cake!

CREAM CHEESE FROSTING

Combine all ingredients but powdered sugar in a medium bowl and blend or whisk together until smooth.

Add powdered sugar, one cup at a time. Incorporate each cup of sugar before adding the next. Add milk or cream as needed to thin.

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