You will need:

• at least a 6-quart instant pot
• 7” springform pan or baking pan to fit inside instant pot
• trivet
• Instant pot silicone sling or make one with foil (I used a foil sling—see link)

Ingredients:

Cake

• ½ cup vegetable oil
• 1 c sugar
• 2 eggs
• ½ t vanilla
• 1 c flour
• 1 t baking powder
• 1 t baking soda
• 1 t ground cinnamon
• ¼ t ground ginger
• ⅛ t ground nutmeg
• ½ t salt
• 2 ½ c loosely packed fine grated carrots*
• ½ c raisins
• ½ c chopped pecans

Icing

• 4 oz cream cheese, room temp
• ¼ c (4 T or ½ stick) butter, room temp
• ⅛ t salt
• 1 t vanilla
• 2-2.5 cups (8 oz) powdered sugar

Instructions:

1. Spray springform pan or baking pan with cooking spray.
2.  In small bowl, mix dry ingredients (except sugar): flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In another small bowl, mix carrots, raisins, and pecans.
4. In a mixing bowl use mixer to beat oil, sugar, eggs, and vanilla on medium-high speed about 2 minutes until light yellow and thickened. **
5.  Turn the mixer down to low and slowly add the bowl of dry ingredients until combined.
6. Stir in carrots, raisins and pecans until well combined. Do not beat.
7. Pour the batter into the prepared baking pan and set the pan on baking sling (see link above to make foil sling). Loosely cover pan with foil (keeps water from getting on top of cake—does not need to be tight).
8. Put one cup of water in the Instant Pot. Place trivet over water. Gently lower the pan into the pot with the baking sling and lock the lid.
9.  Pressure Cook on Low Pressure for 40 minutes (Manual, Pressure Cook, or Pressure Cook-Custom adjusted to low pressure in an Instant Pot).
10. After 40 minutes, allow natural release for 15 minutes, then release any remaining pressure. Remove instant pot lid.
11. Carefully remove the foil cover from pan. Lift the baking sling and pan out of the pressure cooker and let cool for 10 minutes at room temperature. Then gently remove the cake from the pan or springform from base. Set on plate to cool or leave on springform base.

Icing for Cake

1. Beat the room temperature cream cheese and butter until smooth, about 1-2 minutes.
2. Mix in salt and vanilla.
3. Slowly add the powdered sugar, and beat until the frosting is smooth, about 3 minutes. When the cake is cool, frost the top and sides of the cake.
4. Slice into 8 pieces.

*To ensure a moist cake, grate the carrots yourself. Do Not use pre -grated carrots. A food processor attachment with a blender is perfect

**This rechargeable mixer works extremely well on a boat.

KitchenAid Cordless Hand Mixer, 7 Speed

Modified from Instant Pot Carrot Cake (with Cream Cheese Frosting)

Hope you enjoy this cake! Let me know how it works out for you!

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