Did you know that you can make extra moist cakes in Your Instant Pot? My Instant Pot Carrot Cake is sweetened with dates instead of refined sugar and uses whole wheat pastry flour.
You Can Bake in Your Instant Pot?
You can indeed bake in your Instant Pot on the manual/pressure cooking setting or on the cake setting if you have one on your model of Instant Pot.
The wet heat of the electric pressure cooker creates an extremely moist cake. It’s almost between a cake and a steamed English pudding.
My recipe for Instant Pot Carrot Cake makes a very thick batter which I think works best in your Instant Pot and slow cookers too.
More Instant Pot Recipes to Try
The Best Instant Pot Chai Tea Concentrate is my go to and I keep it in my fridge at all times. While it’s still summer try making some Instant Pot Vanilla Peach Chia Jam.
If you are looking into buying an Instant Pot be sure to read Which Instant Pot Is Right For Me? Or check out the Instant Pot Accessories to get more ideas about the type of pans you can use to bake in your electric pressure cooker.
Things to Keep In Mind When Baking In Your Instant Pot
Cakes are not going to brown the same in your Instant Pot as they do in the oven. Usually I’m using whole wheat pastry flour, so that doesn’t really matter because it’s already brown.
Make sure to seal your baking pan with foil. If you don’t the moisture that’s making the pressure will just drip on your cake. Not only will it be mushy, it won’t ever finish cooking,
Cooking a cake with pressure doesn’t really speed up the process. So why do it? In the summer it won’t heat up your house and you can use it on the holidays when your oven can’t hold one more thing.
What Size Cake Pan Should I Use in my Instant Pot?
This recipe is for a 6-quart Instant Pot, so typically a 7 inch cake pan or springform works best. You can often squeeze in an 8 inch if it is not a springform pan. Be sure to try yours in your Instant Pot liner BEFORE you put the batter in.
I used the Ekovana pan shown below. I also added in a 3-quart version because you could half this recipe and cook in it.
How Can I Get the Pan Out of My Instant Pot Without Getting Burned?
You will always be covering the top of your cake pan with foil, so these silicone bands give you something to hold on to to lower and raise your pan from your electric pressure cooker.
Barbara, of PressureCookingToday.com, had a brilliant idea to cut a silicone pastry mat to use as a sling under bowls or pans you place inside the pressure cooker. You can also do this with aluminum foil, but with the silicone you will make it once and use it forever! You can see her post about this at www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker.
Oxo made a new Instant Pot Accessory sling that’s even better than that and no work is involved! Note that this is too big for a 3 quart Instant Pot, but will fit in a 6 or 8 quart electric pressure cooker.
Instant Pot Carrot Cake Variations
You can add in about 1/2 cup of chopped walnuts, pecans or your favorite nuts.
Use raisins or figs to sweeten in place of the dates in the cake. You could even try other dried fruit, just make sure it’s sweet enough.
I haven’t tried this with a gluten-free baking blend yet, but theoretically it should work. The cooking time might be a little different. Please let me know in the comments if you try and it and what adjustments you make.
Instant Pot Date-Sweetened Carrot Cake
Did you know that you can make extra moist cakes in Your Instant Pot? You're going to have so much fun making this one!
Ingredients
Dry Cake Ingredients
- 1 1/2 cups whole wheat pastry flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Cake Ingredients
- 2 tablespoons ground flax seed, mixed with 1/4 cup warm water
- 1/2 cup nondairy milk
- 1/4 cup avocado
- 1/2 teaspoon orange flower water, or substitute vanilla
Cake Mix In Ingredients
- 1 cup shredded carrot
- 1 cup chopped dates
Icing Ingredients
- 1/2 cup cashews
- 1/2 cup chopped dates
- 1/2 cup water, plus more as needed
- 1 1/2 teaspoons orange flower water
Instructions
Get Your Instant Pot and Pan Ready
- Add 1 1/2 cups of water to your Instant Pot insert and then put your rack in it. This will keep the pan above the water.
- Prepare a pan that fits into your 6 quart Instant Pot. Spray the pan with oil and/or line with parchment paper.
Make the Batter
- Mix all the dry ingredients in a large mixing bowl.
- In a smaller bowl mix the wet ingredients and add the mix-ins. Mix well, then add the wet mixture to the dry mixture.
- Spread the batter in the prepared pan. Cover with aluminum foil and seal well so water will not get in.
- Place the covered pan on the rack in your Instant Pot.
- Cook on high pressure for 50 minutes. Now is a good time to start the icing. Let the pressure release naturally.
Make the Icing
- Place the cashews, chapped date and water into a sauce pan and bring to a boil. Take off the heat and let cool.
- Take the cooled mixture and put in a small blender. Blend until smooth and and extra water if needed.
- Ice the cooled cake and enjoy!
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 374Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 344mgCarbohydrates 68gFiber 9gSugar 20gProtein 11g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.
Sheila Fretwell says
Could this be made in a regular oven or slow cooker?
Kathy Hester says
I think it would be work in the slow cooker, but the cooking time would be different. Here’s a link to my slow cooker poundcake recipe in case that helps: https://healthyslowcooking.com/vegan-pound-cake-from-your-slow-cooker/
Dianne says
I love the idea of making cakes in the Instant Pot! It’s a great way to “bake” dessert when it’s too hot to turn on the oven.
Becky Striepe says
Kathy! This looks so amazing. I love carrot cake but rarely get to make it. I’m definitely going to make yours!
VeggieTater says
I live in FL so use my IP as much as possible, this is awesome and plant based! Also, love the tip about the silicone sling cut from a mat, and what a strange coincidence since I have been debating cutting one of mine down to fit inside a slightly smaller tray! Glad I waited or I would have tossed the scraps instead of utilizing them! Thanks!
Patience says
I made it today!! Had carrots needing to be used up, and this was the perfect thing. Loved it — moist and flavorful! But also happy I didn’t have to fire up my oven on this hot and muggy summer’s day…!
denise says
I was so ready to make this until I saw avocado! Even a little makes me very sick! While subbing vegan mayo may not be healthy, think an equal amount would work? Or maybe 2 T mayo and 2 T applesauce? Bananas are also out!
Kathy Hester says
You could use regular oil or mayo if you want.
Diane says
Thanks for this super recipe! I’ve stopped using aluminum foil because of its links to Alzheimer’s. What’s your opinion of using parchment paper secured with a band to cover the cake?
Kathy Hester says
You can’t use parchment paper with out a covering in the Instant Pot because it could break off and block the value. You could put the aluminum foil over the parchment, so the aluminum foil does not touch your food.
Maybe use one of the stackable stainless containers that has a stainless lid would work, but maybe try cutting the recipe in half or even 1/4 depending on the size of the pan.
Diane says
Thanks, great idea to put foil over parchment paper! I’m going to do that.
Beth says
I have a stainless steel pot-in-pot for my 6 qt. Are you saying that I should halve the recipe if I use one of those pans? Each is similar in size to a round cake pan. Thanks! Really want to try this!
Kathy Hester says
That should work with the full recipe. I have a stainless pan that I use that’s a little smaller than a normal cake pan, but it’s a little taller.
Debbie says
Love your receipes. I was wondering. You say avocado… a real one not the oil. Right. Thank you!
Kathy Hester says
Yes, avocado puree – not the oil.
Jenny says
If I made this in an oven, at what temperature would you recommend baking?
Kathy Hester says
I would probably cook on 350 degrees in an oven.
Lori Maher says
Wonder if this would work with a gluten free flour?
Kathy Hester says
I have tested it with Krusteaz Gluten Free All Purpose Flour and it worked great.
Laura says
I realize many people are smitten with the instant pot, but if you could help me convert to conventional oven and still use this beautiful recipe sweetened with dates I would be so appreciative !
Kathy Hester says
I would cook as a normal cake, 350 degrees until a toothpick comes out clean.
Michelle says
Hi! This looks awesome, thanks for sharing! FYI: The link for the Ekovana pan doesn’t work. I ended up ordering what I think you would use. I wonder since it has two pans, could you double for a two layer cake?
Kathy Hester says
I will check on the link and make sure it goes to something similar if they stopped selling that particular one.
You could do double layers, but they may take longer to cook and half way you may want to switch the order or be prepared to cook the top layer extra once the bottom one is done.
Joann Lakes says
I absolutely love your blogs and YouTube channel. Great food!!!!
Kathy Hester says
Thank you!
Carla says
I am unable to have oil including avocados & nuts because I have cardiovascular disease. Do you have another recommendation for both?
Kathy Hester says
You could try subbing some pumpkin puree for the avocado and I would just leave off the icing or spread plain date paste on top.