The BEST  Instant Pot  Carrot Cake

Instant Pot Carrot Cake is full of shredded carrots, sweet pineapple, crunchy walnuts and topped with a cream cheese frosting! This Spring, enjoy this cake without ever turning on your oven!


– 1 cup All purpose flour – 1 teaspoon Baking Powder – 1 teaspoon Baking Soda – ½ teaspoon Salt – 1 teaspoon Cinnamon – ¼ cup Sugar – ½ cup Brown Sugar – ½ cup Melted Butter Unsalted – 2 Eggs – 1 cup Carrots Finely Shredded – ½ cup Walnuts Chopped – ½ cup Crushed Pineapple Drained For the Cream Cheese Frosting – 1 Stick Butter room temperature – 8 oz Full Fat Cream Cheese Room Temperature – 2 tablespoon Whole Milk – 2 cups Powdered Sugar – 1 teaspoon Vanilla Extract

In a medium bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Set that aside.

In a large bowl, add the melted butter, granulated sugar, and brown sugar. With a whisk, mix well until fully combined. 

Add the eggs one at a time and mix well after each egg.

Add the shredded carrots, crushed pineapple, and walnuts to the batter. Mix well.

Add the flour mixture to the large bowl. Mix until fully combined and there the flour is fully combined.

Butter the springform pan well and pour the batter into the springform pan. Cover tightly with aluminum foil.

Add 1 cup of water to your Instant Pot. Place the springform pan on the trivet insert. Add the trivet insert and pan into the Instant Pot. Cover the Instant Pot, make sure it is set to "sealing" and set the Instant Pot to "steam" for 45 minutes. Allow the Instant Pot to naturally release for 10 minutes.