Carrot Cake

Choosing Instant Pot to ‘bake’ a cake may not seem the obvious choice.  But it’s a winning method when it comes to carrot cake and cheesecake.  The gentle pressure cook from the Instant Pot ensures the cake is super moist, with the warming spices and flavours locked in.

Carrot Cake 
1 cup flour 
2 cup shredded carrots 
1/2 cup sugar 
1/2 cup brown sugar 
2/3 cup pineapple, drained 
1 cup roughly chopped walnuts / pecans 
1/2 cup shredded coconut 
2 tsp ground cinnamon 
1/3 cup poppy seeds 
2 eggs 
1/3 cup oil  
2 tsp cinnamon 
1 tsp baking soda 
2 tsp vanilla 
  
Cream Cheese Icing 
100ml butter 
5ml vanilla essence 
200g cream cheese 
200g icing sugar 
chopped nuts (pecans, walnuts) 
  
Carrot Cake 
In a large bowl, combine sugars with oil.  Then add the eggs and vanilla - stir until combined.  Sift in flour, cinnamon and baking soda. Stir to combine.  Add carrots, nuts, pineapple, ground ginger, poppy seeds and coconut. Stir well, then let rest for at least 5 minutes.  Pour the mixture into a greased 18cm springform pan. Cover tightly with foil. 
  
Add 2 cups of water to the inner pot and then place the springform pan on the trivet.  Close the lid and seal the vent.  Cook on high pressure for 60 minutes with a full natural release.  Carefully remove the cakes from the inner pot and let cool for about 45 minutes before placing in the fridge for at least a few hours.  Slide a knife around the edges of the pan and remove the cake.  
  
Icing 
To make the icing, beat the butter until softened.  Then beat in the cream cheese, vanilla and icing sugar until smooth.  Ice the cake with cream cheese frosting and decorate with chopped nuts.