Go Back
–+ servings
A piece of the instant pot carrot cake is cut out
Print Recipe
5 from 1 vote

Instant Pot Carrot Cake with Cream Cheese Frosting

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!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 509kcal
Author: Lynn Polito

Equipment

Ingredients

  • 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

Instructions

  • 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. Carefully lift out the cake and place it on a wire rack. Make the cream cheese frosting while the cake cools for at least 30 minutes.
  • Once the cake has cooled for at least 30 minutes, remove from the springform pan and ice the cake to your liking.

Cream Cheese Frosting

  • Place the butter and cream cheese in a bowl and mix together with a hand mixer.
  • Add the powdered sugar, milk, and vanilla extract to the bowl and mix until you reach your desired consistency.
  • If the icing is too thin, add more powdered sugar a tablespoon at a time. If the icing is too thick, add more milk, one tablespoon at a time.

Notes

  • Run a knife around the outside of the cake to help it easily release from the springform pan.
  • For the cream cheese frosting, make sure the butter and cream cheese are both at room temperature.  This will ensure the consistency is smooth and lump free.

Nutrition

Calories: 509kcal | Carbohydrates: 55g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 512mg | Potassium: 164mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3069IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg