45 minutes8 portionsbaking

Carrot Cake

By Giulliana Zavaleta

8 Portions

45 Minutes

Recipe Details

Total Time: 45 Minutes

Cooking Technique: Baking

Yield: 8 Portions

Ingredients

1 Molitalia vanilla cake mix
½ tbsp cinnamon powder
½ cup melted butter
½ cup Water
1 cup carrot
¼ cup pecans
¼ cup coconut
¼ cup raisins

Gastronomic advisor for 5 years and creator of the blog @atodocomer where she shares her passion for food.

INSTRUCTIONS

In a bowl, mix the cake mix with the cinnamon and beat along with the eggs, water, and margarine. Then add the carrot, pecans, grated or shredded coconut, and raisins to the mixture.
Place the mixture in the pan and remove the rack that is inside the basket. Very carefully, put the silicone pan inside.
On the Instant Vortex control panel, press Bake and then set time to 45 Minutes and temperature to 330˚F (165˚C). Press Start.
Remove the pan, let cool, and you’re done! Optional: top with cream cheese frosting.

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About the chef

Giulliana Zavaleta

Giulliana Zavaleta is a Peruvian chef and culinary influencer who showcases traditional Peruvian recipes with a modern twist. She has collaborated with Instant Pot, creating dishes like Carapulcra and Aguadito, and she actively participates in community initiatives such as cooking workshops with Banco de Alimentos Perú, helping underserved communities. Through her work, she promotes the richness of Peruvian cuisine while making it accessible to a global audience.

View All Giulliana's Recipes