Instant Pot Steamed Carrot Cake–a one layer dense and moist steamed carrot cake that is served with decadent cream cheese frosting.
Instant Pot Steamed Carrot Cake
One of my husband’s favorite desserts is carrot cake with cream cheese frosting. I prefer the cream cheese frosting with a little carrot cake :). This carrot cake is homemade and tastes amazing. When it’s steamed in the Instant Pot it turns out very moist. We all had a piece small of cake and then before I knew it the entire cake was gone, thanks to my son scarfing the rest of it down when I wasn’t looking.
I used a 7 inch fat daddio’s cake pan* to bake my cake. You’ll need a cake pan that is 7 inches in order for it to fit inside your Instant Pot. You’ll also need a trivet for the cake pan to sit on*.
If you have a smallish group to serve for Easter this Instant Pot steamed carrot cake will make a perfect dessert.
More Instant Pot desserts you’ll love…
What Pressure Cooker Did You Use?
To make Instant Pot Steamed Carrot Cake I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Print
Instant Pot Steamed Carrot Cake with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Description
A one layer dense and moist steamed carrot cake that is served with decadent cream cheese frosting.
Ingredients
For the cake:
- 1 1/4 cup all purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 eggs
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 3/4 cup canola or vegetable oil
- 1/2 pound peeled and grated carrots
For the frosting:
- 4 oz (half a package) cream cheese
- 2 1/2 Tbsp butter
- 1 1/2 tsp sour cream
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1/2 cup powdered sugar
Instructions
- Spray a 7 inch cake pan* with non-stick cooking spray. Set aside. Pour 1 cup of water into the bottom of Instant Pot. Place trivet in bottom of Instant Pot. Prepare a foil sling or a silicone sling.
I cut up a silicone baking mat to make a reusable sling for my Instant Pot.
- Whisk the flour, cinnamon, baking powder, baking soda, salt and nutmeg together in a medium bowl.
- In a large bowl whisk the eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. Continue to whisk, while slowly drizzling in the oil, until combined. Whisk in the flour mixture until just incorporated. Stir in the carrots.
- Scrape the mixture into your prepared cake pan. Cover the pan with foil. Use your sling to lower the pan into the Instant Pot on top of the trivet.
- Cover the pot and make sure valve is on sealing. Press the STEAM button and set the timer to 50 minutes.
- Prepare the cream cheese frosting by beating the cream cheese, butter, sour cream, vanilla and salt together in a large bowl with an electric mixer until smooth. Add in the powdered sugar and beat until smooth. Set aside.
- When the timer beeps on the Instant Pot perform a quick release by moving the valve to venting. Use hot pads and use the sling to lift out the pan. Let the cake sit on a cooling rack until cool. Run a paring knife around the edge of the cake and flip the cake out onto a plate. Spread the frosting evenly over the top and sides of the cake and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Recipe adapted from America’s Test Kitchen Family Baking Book.
I haven’t tried this cake in the slow cooker yet. However, I’ve made similar recipes in the slow cooker before so I’m pretty sure it would turn out well. This is how I would do it: Preheat 6 quart crockpot to high. Spray with non-stick cooking spray. Prepare the batter as explained above. Pour the prepared batter into the crockpot. Place a paper towel on top of the crockpot and place lid on the paper towel. Cook on high for 1 1/2 to 1 3/4 hours or until knife inserted comes out clean. Remove the crock from the crockpot. Remove lid and paper towel, and let it cool for 10-15 minutes. Run a knife around the outside edge of cake to loosen. Place a large serving plate upside down on top of the crockpot. Holding the slow cooker and the plate firmly together, carefully flip the cake upside down. Prepare the cream cheese frosting and frost the cake once it is cooled.
- Category: Dessert
- Method: Instant Pot
Send Me Free Recipes
Get all my new recipes delivered to your email inbox by signing up below.
This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi: I added a few ingredients to your recipe. 1 teaspoon vanilla, 1/8 teaspoon ground clove, 1/3 cup golden raisins, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice.
I use a 7 inch non stick Springform pan, sprayed it good on the inside with canola cooking oil, put the cake mixture in the pan, covering it with foil making sure the foil is down tight around the edges and flat on top(there will be approx. 1/2 tablespoon of water on top of the foil when its done and you take it out of the insta pot), , put the pan in a silicone trivet sling making sure the foil is tight on top of the pan, put 1 cup water in bottom of insta pot. Lower trivet into insta pot, Put lid on, choose pressure cook, manual, high heat, set timer to 60 minutes, hit start. When time is up, let it stay in there for another 5 minutes, then hit the pressure release. Lift the pan out and take a paper towel and wipe up the water on top of the foil. Take the foil off and let the pan and cake cool down for approx. 1 hour, then tip the pan upside down and the cake will fall out, put cake on a cooling rack and let it cool down some more. Cake turns out perfect everytime. with a nice dome on it, cake is tender, kinda springy, and just plain the best carrot cake on the face of this earth.
★★★★★
Love these idea! Thanks John!
After reading the comments above, I was a little hesitant to even try this recipe. Well, thank goodness I did try!! This recipe is PERFECT!!! I did set the timer for 60, just to make sure, and it was fully cooked. This cake is so insanely good that I am now making it AGAIN three days later!!!
Thank you Karen!! Your recipes never fail me,
Best.
★★★★★
I’m so glad to hear it Denise!
Karen!!! I’m ALMOST embarrassed to admit that I have now made this 4 times!! It’s only been a few weeks since I’ve first made it! Honestly we just can’t get enough of it!!!! Thank you sooooooo much!!!
Best,
Denise
★★★★★
No need to be embarrassed!!! It really is so tasty!
Half a pound of grated carrots in how many cups of grated carrot?
I’d say about 1 3/4 cups
Mine looks more like carrot pudding. Doesn’t taste bad. But no crumbling texture.
★★★
Same here I cooked it 50 minutes on steam and 25 minutes on pressure cooker and still not cook in the middle. Won’t be making this again.
Karen,
This recipe looks delicious, but I’m concerned about the cook/steam time. A number of your reviewers have commented that the cake was not fully cooked after the cooking time. Do you recommend any changes to your recipe? I’ll be using an 6 qt. Instant Pot Duo Evo Plus and I don’t want the cake to fail.
Hi there, I’ve personally made all my recipes and they have all turned out or I do not post. However especially with baked goods there are mixed reviews. Why is this the case? Elevation? Type of pan (silicone, glass, metal)? Size of pot? Temperature of water? Brand of ingredients? I really do not know. I wish I knew. having said that you could definitely increase cook time to 60 minutes and won’t have the cake “burn” like it would in the oven.
Thanks for your response, Karen. All your suggested possibilities could be a factor. I’m just starting to read about another possibility on the Internet that could be a factor. You may wish to mention it as well.
Folks are beginning to note that the newer Instant Pots are coming to pressure faster than the older ones and this can affect cooking times. This makes sense as even when the IP is COMING to pressure, the food is BEGINNING to cook. Faster to pressure could result in less overall cooking time. I am using one of the newer IP’s, the DUO EVO PLUS (which I love, by the way).
While I haven’t done any comparison testing of the same recipe in two different IP’s (an IP DUO & an IP DUO EVO PLUS, for example, that would be an interesting an interesting and helpful piece of research.
My friend with an IP DUO EVO PLUS, tried your recipe and following your recipe found it significantly undercooked. She finished it off in the oven. I don’t want to have to do that and will increase pressure cooking time though at this point how much additional time is a guess. My friend shared a piece of her finished carrot cake with us and it was delicious. I want to make it and of course want a great, fully-cooked result.
This is a great point!!! Thanks. I will have to do my own research and testing. I have 4 instant pots so I’ll try them out side by side.
Thank you. I think that research will be very helpful. When one finds a great recipe (which this one of yours certainly is), it’s disappointing to try it and find it doesn’t turn out well. My friend with the same IP I’m using (Duo Evo Plus) had an undercooked cake so I think I’ll add 10 minutes to the cooking time. I’ll report my results.
On another topic…I see you’ve published 3 slow cooker cookbooks and I think you’re writing a pressure cooking cookbook. Will that be published and available soon? I’m interested in getting it. Thanks.
Hi there, I hope you have great results! I am hoping it will be available this fall 😊
I’m reporting my results using my Duo Evo Plus and increased cooking time. First of all something happened which has never happened to me before. I used Pressure Cook and set it for high pressure for 60 minutes. Got a burn notice because the cup of water apparently wasn’t sufficient. Have seen the burn notice on occasion before but that’s because food has burned on the bottom of the pot – never with just water. Stopped the cooking, released the pressure and added more water – more than a cup this time to be sure. Set again for 60 minutes on Pressure Cook, high pressure.
Result was perfect – nothing raw in the center as my friend experienced using her Duo Evo Plus. Technically my carrot cake probably cooked a bit longer than 60 minutes as it had begun to cook before I got the burn notice. Next time I’ll likely try 62 minutes. And once again I’ll double the frosting. As does Karen, I like a little cake with my frosting- but that’s just because I love cream cheese frosting.
Now I only have an N of 1, but it APPEARS that at least with the Duo Evo Plus it MAY come to pressure more quickly than older models and if so, cooking time COULD be affected with some recipes. Again, please understand that this is just speculation at this point with not enough data to come to any definite conclusion – but it could be something to consider if you’re getting unexpected cooking results from a recipe.
Thank you for your detailed results! Interesting about the water! I’m glad it wasn’t raw in the middle.
Thank you for this information! I just made this as instructed with the 7″ fat daddio pan and it was completely raw 🙁
The taste is wonderful ( I cut a tiny cooked piece off the edge) so I will definitely try again and use manual pressure cook at 62 minutes. Fingers crossed 😉
IP cooking is a learn as you go experience for sure.
I have learned so much from Karen and love her blog!
I made this carrot cake for our virtual Easter dinner. While the turkey was in the oven I used the IP to cook the cake. I followed the recipe but used pressure cook set for 58 min. I was busy when it was finished and it self released for 8 min before I could release the rest of the steam. I let the cake cool on the counter and iced it according to directions. Excellent texture and taste! I would add raisins next time, maybe some coconut but it’s not necessary. Thank you for sharing this recipe!
★★★★
Sounds like a great Easter dessert! Glad you enjoyed it
maybe I did something wrong but I followed the instructions to a tee. the cake wasn’t raw. it actually tastes quite good but it simply doesn’t taste like a carrot cake. maybe I’m just not used to the fact that the icing isn’t very sweet but even the consistency of the actual cake tasted to me more like bread pudding than carrot cake. it’s very dense and has a strong egg taste to it.
suggestions for future attempts?
★★★
I used a 7” springform pan and the cake came out great. However, I’m glad I read the reviews about the cake being undercooked. I added an additional 30 minutes and it was fully cooked by then.
★★★★
Followed receipt exactly. Steamed for 50mins as directed. Came out undone and quite runny in center. Think your time frame is to short by not letting pressure on it’s own plus needs more cooking time in general. Disappointed but could see the taste was good but most must throw out.
★
I made this in my bundt pan. It came out so dry. I ended up throwing it away.
★★
Great recipe ! It just cooled and I drizzled some of the icing on the slightly warm cake. WOW!! I did add some raisins, used coconut oil and added yogurt in the icing instead of sour cream… I plan to make it for Thanksgiving.
★★★★★
So glad you enjoyed it Linda!
Trying this tonight. Sounds great.
Cooked these in egg bite moulds, it was just enough for 2 (14 mini cakes). I cooked it for 15 min at high pressure. They are pretty good, but I agree with earlier comments that it doesn’t taste of much. Maybe because it was still hot when I ate it, will have to see if the taste gets stronger when cooled.
★★★
I used a 7″ fat daddio pan and followed the instructions to a tee but mine was also raw inside, as others commented. So sad – stuck it in the oven for awhile but it just didn’t turn out. I might try again sometime with a bundt pan. I think that might work better.
★★★
I decided to give this another go and instead cooked this on High Pressure (not Steam) for 50 minutes in a 6-cup bundt pan (covered, with a hole poked into the middle of the foil), and using a quick release. Turned out great! Fully cooked but still moist and lovely. The frosting is nice as it is not too sweet. The cake has a beautiful flavor. Thanks for the recipe!
★★★★★
Great recipe! I did mine in a 6 inch bundt pan and I added walnuts to the batter. I steamed it for abit more, 55 min total. It turned out great and tasted wonderful!
I just ordered a bundt pan yesterday! I can’t wait to use it!
I have an 8″ Spring form pan. How would I adjust the ingredients or cooking time, please.
I don’t believe the 8 inch pan will fit inside your pot. Have you tried it yet?
Yes, my 8″ spring form pan fits. I have baked a chocolate layer cake in it.
Oh cool. I would keep everything the same. I bet it will be really tasty.
Like Judi I Steamed the cake and it came out raw. Used a 7” Fat Daddio pan and steamed 50 minutes. Putting it back in the pot on a manual setting for a good 20-30 minutes more.
I just took the cake out after following directions exactly and it is not cooked thoroughly. Still wet inside. Suggestions. Thanks
Darn. What kind of pan did you use?
Made the cake tonight and it was a hit. I didn’t have time for the icing, so I used store bought. Good reviews from hubby and step son…his favorite cake is carrot cake.
★★★★★
Good news! I’m glad you all liked it!
Do you remove the foil while cooling? Thanks, its my husband’s favorite cake and want to surprise him today for his birthday.
I did remove the foil while it was cooling.
Could you use a 6 cup bundt pan or a 7″ push pan?
YES! I think the bundt pan would work really well.
could you substitute greek yogurt for the sour cream?
yes!
Hi! What setting would you use if you don’t have a ‘steam’ button? Thanks!
Just use the manual pressure cook button.
Hi – I was going to try this recipe tonight. I was wondering if high pressure or low pressure?
high pressure
Hi there! I am currently IPing this cake per the instructions…..cain’t wait it’s my husband’s favorite and its his birthay! Hope there is nothing quirky I didbt catch in comments….I’m also cooking it in the oven since I doubled the recipe…just in case steaming didn’t work out. 🤪
Lol!
Honest question: what is the benefit to instant potting or crockpotting a cake? Wouldn’t it just be easier to bake it? I’m not being snarky or sarcastic, I am open to a new way of “baking” but i need some convincing.
Haha!! It’s probably just as easy to bake it. Honestly I just wanted to see what would happen if I “steamed” it. What resulted was an intensely moist cake that was also dense. A different texture that you get when baked with a dry heat in the oven.
Kristin – one of the benefits of cooking a cake in the IP is not having to turn the oven on. I live in Texas and baking cakes in July and August were almost a thing of the past until I purchased my IP. While I haven’t tried this particular recipe (yet), I have made banana bread in the IP and it was delicious.
I have a crockpot that is 30 years old with a very heavy ceramic insert. It cooks everything beautifully and I wouldn’t dream of trading it in for a more modern version. There is no way I can place a plate over it and flip it upside-down. This instant pot stuff is driving me crazy because I have a crockpot and a pressure cooker with no intention of buying an instant pot. Could you tell us who are in my situation how to translate instant pot recipes to pressure cooker?
Hi, do you have an electric pressure cooker or a stovetop pressure cooker?
stovetop
I would suggest this webpage that has cooking times for electric pressure cookers and stovetop pressure cookers: https://www.hippressurecooking.com/pressure-cooking-times/
After reading the comments above, I was a little hesitant to even try this recipe. Well, thank goodness I did try!! This recipe is PERFECT!!! I did set the timer for 60, just to make sure, and it was fully cooked. This cake is so insanely good that I am now making it AGAIN three days later!!!
Thank you Karen!! Your recipes never fail me,
Best.
★★★★★