Carrot Cake


  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup orange juice
  • 1 tbsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup carrot
  • ½ cup walnuts
  • Zest of ½ orange
  • ¼ cup cream cheese
  • 4 ¼ tbsp butter
  • 1 cup confectioners’ sugar
  • ½ tsp vanilla essence
  • Put the eggs, oil, sugar, orange juice, and vanilla in a bowl. Mix. Add the flour, baking powder, and salt. Stir. Add the carrot, walnuts, and orange zest. Stir.
  • Grease a 7.5 in (19 cm) cake pan. Pour the batter into the pan and cover with aluminum foil to seal.
  • You can use the Instant Pot removable round bake pan for this.
  • In the Instant Pot® bowl, add 1 ½ cups of water, the rack and the mold on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour 45 Minutes.
  • Once that time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, take off the lid, and remove pan.
  • Let cool for at least 15 minutes before unmolding.
  • For the icing, put all the ingredients in a bowl. Beat until the mixture is homogeneous. Garnish the carrot cake with the icing.
Previous Next