- 1
- 10 mins
- 40 mins
Ingredients
- For the cake batter:
- 8 oz. carrot baby food
- 1 cup flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg, at room temperature
- 1/2 cup canola or another light cooking oil, plus a little extra for the pan
- For the cream cheese frosting:
- 1 cup powdered sugar
- 4 oz. cream cheese, at room temperature
- 1 tsp vanilla
Preparation
Step 1
Prepare your 8 in or 20cm round cake pan by greasing it with a little oil. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Prepare your Instant Pot by adding 1 1/2 cups of water to the pot. Put the wire rack inside the pot. Fold a long length of foil to create a two-sided handle that will go under your baking pan, enabling you to remove it from the Instant Pot when the cake is done. When the carrots are cool, add in the egg and oil and whisk till they are well combined. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until they are well mixed and no dry flour is showing. Spoon the batter into the prepared pan and even out the top with knife. Cover the pan with foil, making sure to keep it flat against the sides so the pan will still fit in the Instant Pot. Using the folded foil handle, lower the covered pan carefully into the Instant Pot, all the way down till it is sitting on the wire rack. Follow the manufacturer’s instructions to set it to cook for 35 minutes, with the steam release sealed. When the cooking time is up, leave the Instant Pot to depressurize naturally. The Instant Pot automatically goes into Keep Warm mode, so I thought it would be necessary to turn that off. In fact, it doesn’t make any difference if you do or don’t. It will depressurize regardless. Mine took about 30 minutes. When it’s safe to take the lid off, do so and carefully remove it. Use the foil handles to take the cake pan out of the Instant pot, remove the foil lid and set the carrot snack cake on a wire rack to cool for about 10 minutes. Turn the cake out of the pan and leave to cool completely on the wire rack. Meanwhile, make the cream cheese frosting by mixing all of the ingredients together until they are smooth and all the lumps are gone. I start with a fork then end with a spatula. When the cake has cooled completely, top it with the cream cheese frosting and spread it out to the edges of the cake.