Instant Pot Carrot Cake Pudding Recipes

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.

STEAMED CARROT PUDDING CAKE

Steps:

• In a large mixing bowl, whisk together brown sugar, molasses, and eggs. Add flour and spices and stir just until blended. Fold in shortening , carrots, raisins, nuts, and bread crumbs. Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18" strip of foil and folding it lengthwise twice. Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release the pressure. Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, unmold on a serving platter. Spiced Rum Sauce Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and simmer until sauce thickens slightly, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

INSTANT POT CARROT CAKE BREAD PUDDING

Steps:

• Before you start making Bread Pudding Cut up the bread slices into 1-inch pieces, spread on a sheet pan in one layer and let dry overnight. It is important to use dried bread, otherwise bread pudding will turn out soggy! Make Instant Pot Carrot Cake Bread Pudding In a large bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, and orange oil (or orange zest) until smooth and combined. Add the dried bread, grated carrot, raisins, and chopped walnuts to the eggy mixture. Mix well until everything is incorporated and all the bread is covered in the milk-egg mixture. Spray an oven-safe glass dish that fits into your Instant Pot with cooking oil. Transfer the bread mixture into the prepared dish. Add 1 cup of cold water to your Instant Pot and place a trivet inside. Cover the bread pudding dish with foil, place on the trivet inside your Instant Pot. Close the lid of your Instant Pot and turn the valve to Sealing. Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 25 minutes. It will take about 7-8 minutes to come to pressure. Once the Instant Pot beeps that the 25 minutes of cooking are done, do quick release. This should take about 2 minutes. Open the lid and carefully remove the cooked Carrot Cake Bread Pudding. Run a knife around the edges of the dish to loosen it from the walls. Cover with a plate and turn over. It should slide out easily if the dish wash sprayed with the oil well. Serve hot with maple syrup for breakfast or ice cream and whipped cream for dessert.

INSTANT POT® CARROT CAKE PUDDING

Steps:

• Grease a 6-inch cake pan with butter and line with parchment paper. Butter interior of parchment paper lightly.
• Combine eggs, white sugar, and brown sugar in a bowl and beat using an electric mixer until well blended. Add flour, half-and-half, vegetable oil, baking powder, ground cinnamon, vanilla extract, ground nutmeg, and salt. Mix until batter is smooth. Fold in carrots, pineapple, and raisins; stir until well combined. Pour batter into the prepared cake pan and cover with aluminum foil.
• Place the steaming rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water into the pot. Lower the cake pan onto the rack. Close and lock the lid. Select Steam function and High pressure. Set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Turn vent to venting and release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove from the pan and cool on a cooling rack.

CARROT PUDDING

Steps:

• In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
• Steam the cake for 2 hours. Serve warm.
• Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.