Carrot Cake

By: Rosario Hernandez

Carrot Cake
Creator of the Cherrytomate cooking blog, in which she has shared more than 500 recipes.
cuisine icon Cuisine
American
cuisine icon Duration
2 Hours and 10 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
2 hours and 10 minutes, 6 portions, all-purpose flour, american, baking powder, butter, carrot, chocolates and candies, confectioners’ sugar, cream cheese, eggs, granulated sugar, instant pot, mold, orange juice, pressure cooking, salt, vanilla essence, vanilla extract, vegetable oil, walnuts, zest of ½ orange

serving icon Servings
6 Portions
Ingredients
  • 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
Instructions
  • 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.
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