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Instant Pot
2 eggs30 minutes6 portions

Carrot Cake

By Francisca Alcalde

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6 Portions

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30 Minutes

Carrot Cake
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Recipe Details

Course: Desserts

Total Time: 30 Minutes

Cooking Technique: Baking

Yield: 6 Portions

Ingredients

  • 2 eggs
  • ½ cup oil
  • ½ cup sugar
  • 2 cups carrot
  • ½ cup canned pineapple
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup walnuts
  • ½ package cream cheese
  • 2 cups (250 g) confectioners’ sugar
  • lemon juice
Her hallmark is simplicity and how friendly cooking makes for non-experts.

INSTRUCTIONS

  1. Beat the eggs with the sugar, then add the oil, flour, baking powder, cinnamon, nuts, carrot, and pineapple.
  2. Put in a greased mold. We recommend using the Instant Vortex Round Cake Pan.
  3. On the Instant Vortex control panel, press Bake, then set time to 30 Minutes and temperature to 320ºF (160°C). Press Start.
  4. Once preheated, add the mold inside the basket and close.
  5. While cooking, mix frosting ingredients and cover.
  6. Serve with cinnamon sprinkled on top.

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Francisca Alcalde

Francisca Alcalde

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