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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!
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Additional Time
15
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cashew date vegan frosting, instant pot cake, instant pot carrot cake, no oil carrot cake, no refined sugar, vegan carrot cake
Servings:
8
servings
Calories:
226
kcal
Author:
Kathy Hester
Equipment
Dole California Chopped Dates, 8 Ounce
Raw Cashews- Large Cashew Pieces, 3 lb
Premium Organic Moroccan Orange Blossom (Neroli) Water
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!
Nutrition
Serving:
1
g
|
Calories:
226
kcal
|
Carbohydrates:
42
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Sodium:
211
mg
|
Potassium:
444
mg
|
Fiber:
6
g
|
Sugar:
19
g
|
Vitamin A:
2685
IU
|
Vitamin C:
2
mg
|
Calcium:
69
mg
|
Iron:
2
mg