Instant Pot Carrot Cake Bites Recipes

INSTANT POT CARROT CAKE

Steps:

• Spray a 6 inch round cake pan (that fits in the Instant Pot) with nonstick coconut oil spray. Set aside.
• Place 2 paper towels into a colander and place the grated carrot and grated zucchini
• onto the paper towels and press down on grated vegetables with your hands in the colander to drain the excess liquid.
• In a large bowl with an electric hand mixer or stand mixer add almond flour, erythritol sweetener, baking powder, baking soda, cinnamon, cardamom, nutmeg, eggs, heavy cream, butter, vanilla extract, grated carrot and grated zucchini. Beat on medium until thoroughly blended.
• Pour cake batter into the prepared pan. Cover the top of the pan tightly with a sheet of aluminum foil.
• Add 1 ⅔ cup water to the Instant Pot and place the steamer rack into the pot. Place covered cake pan on the steamer rack.
• Close, lock lid, and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure or Cake Setting (if your Instant Pot has the Cake button) and set the cook time for 44 minutes.
• Once cook time is complete, let the pressure naturally release for 10 minutes and then Quick release the remaining pressure.
• Open the lid and carefully grasp the rack handles to lift the cake pan out of the pot. Remove the aluminum foil cover and let the cake cool for 25 to 30 minutes.
• While the cake is cooling, you can make the frosting.
• In a large bowl add cream cheese, 3 tbsp erythritol sweetener, lemon juice, vanilla extract, and heavy cream. Use an electric hand mixer and beat on high until combined and creamy.
• Once the cake has cooled completely, frost the cake, sprinkle with walnuts, slice and serve. Store covered in the fridge for up to 5 days.

HOMEMADE CARROT CAKE (INSTANT POT)

Steps:

• In a large bowl, combine brown sugar, white sugar, and oil until no lumps remain. You can use a stand mixer or a hand mixer. Add eggs and vanilla and blend until combined.
• Sift in flour, cinnamon, baking soda, nutmeg, and cloves. Stir to combine. The batter will be very thick, like soft peanut butter or loose cookie dough.
• Add carrots, nuts, pineapple, and coconut. Stir well, then let rest for 5-10 minutes to allow the moisture from the carrots and pineapple to soften the batter. Stir once more.
• Evenly divide the mixture between two greased, six inch cake pans. Cover tightly with foil.
• To the Instant Pot, add 2 cups of water. Place one cake pan onto a silicone pressure cooking sling or trivet and place it in the Instant Pot. Place a trivet or other oven/pressure cooking safe rack on top of the first cake pan. I used the rack from my air fryer, but anything that will allow adequate airflow between the cake pans will work. Try two chopsticks, or the trivet. Place the second cake pan on top.
• Lock the lid, turn the knob to sealing, and cook on manual high pressure for 60 minutes. Allow a full natural pressure release, about 15-30 minutes.
• Carefully remove cakes from the pot, remove the foil, and let cool to room temperature. Replace with foil or cover with plastic wrap, then refrigerate for at least 5 hours, overnight preferred.
• Remove the cakes from the pans. The cakes will shrink a little bit and may stick, so I recommend sliding a knife around the edges of the pan, then shaking the pan from side to side (with the foil back on it) to dislodge the cake. It should then pop out perfectly.
• Ice the cake with cream cheese frosting and decorate with additional chopped nuts, coconut, frosting, and pineapple. I recommend crumb coating the cake by adding a thin layer of frosting to the entire cake, then freezing for 15-20 minutes. Then, frost with the remaining frosting. This will help lock in the crumbs and yield a beautiful cake!
• Combine all ingredients except the powdered sugar in a medium bowl or stand mixer and blend together until smooth.
• Add powdered sugar, one cup at a time. Incorporate each cup of sugar before adding the next. Add milk or cream as needed to thin.

INSTANT POT CARROT CAKE

Steps:

• With cooking spray, grease a 6-cup bundt pan that will fit in your Instant Pot. Pour 1 1/2 cups of water into the insert pot of the Instant Pot and lower the trivet into place.
• In a large measuring cup or small mixing bowl, use an immersion blender to puree the carrots, oil, water, and eggs together (you can also use a blender or food processor for this).
• Use an electric mixer or stand mixer to beat together the cake mix and the pureed liquid ingredients. Beat on low speed for 30 seconds, then increase speed to medium-high for 2 more minutes.
• Add the drained pineapple and pecans, stirring just until combined.
• Pour batter into prepared pan. Cover the pan tightly with aluminum foil and use a sling to lower the pan onto the trivet in the insert pot.
• Close lid and set the vent to the sealed position. Select a cook time of 26 minutes at high pressure.
• When cook time is complete, allow a natural pressure release. After the pressure has released and the valve has dropped, carefully remove the lid.
• Use the sling to lift out the pan and remove the foil. Allow the cake to cool in the pan for a few minutes before inverting it onto a serving plate.
• While the cake cools, prepare the glaze by beating together the cream cheese, butter, and confectioner's sugar in a small bowl.
• Gradually add milk, beating until desired consistency is achieved. You want the glaze to be thin enough to drizzle but thick enough to stay on the cake.
• Top with additional pecans, if desired, and serve!

INSTANT POT CARROT CAKE BITES

Steps:

• Prepare cake according to package directions.
• .Before baking, add 1 cup water to the instant pot.
• Grease egg cups with nonstick cooking spray and use a 3 tablespoon portion scoop to scoop batter into each up.
• Place the pan onto the trivet and carefully lower it into the pot. Place the lid onto the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 12 minutes. When cooking is complete, quick release pressure and carefully open pot.
• Remove trivet and pan from the pot and set aside to cool for 2-3 minutes. Flip pan to remove cake bites from the pan. Set aside to cool completely.
• Add water to the instant pot, about 1/2 cup. Re-spray the pan with cooking spray and add batter to the pan and repeat the process twice.
• Once all cake bites are cooled, place frosting into a bag fitted with a 1M tip. Pipe frosting onto each cake bite and sprinkle with chopped walnuts. Serve immediately or store loosely covered until ready to serve.

CARROT CAKE BITES

Steps:

• Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
• Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
• Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
• Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.