Instant Pot Carrot Cake
Carrot Cake
- 1/3 Cup Coconut Oil (Melted)
- 1/3 Cup Sugar
- 1 Ea Egg
- 1/2 Tsp Vanilla
- ⅓ Cup All purpose flour (You can sub wheat flour)
- ½ tsp Cinnamon
- ¼ Tsp Ginger (Ground)
- ½ Tsp Baking Soda
- ⅛ Tsp Salt
- ¼ Cup Pineapple (Well Drained)
- ⅓ Cup Grated Carrots
- 2 Tbsp Walnuts (Chopped)
- ¼ Cup Raisins (Optional)
Cheese Cake
- 6 Ounces Cream Cheese (Room Temperature)
- ¼ Cup Sugar
- 1 Ea Egg
- ½ Tsp Vanilla
Pineapple Cream Cheese Frosting
- 2 Ounces Cream Cheese (Softened)
- 1 Cup Powdered Sugar (Sifted)
- ½ Tsp Vanilla
- 1 Tbsp Pineapple Juice
Garnish
- ⅓ Cup Walnuts (Chopped)
For the Carrot Cake Batter
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Mix together the flour, cinnamon, ginger, salt, baking soda together. Add in carrots, pineapple, raisins and toss with flour.
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Mix together egg, oil sugar and vanilla and add to dry ingredients and mix dry and wet ingredients together until just combined.
For the Cheesecake Batter
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With a hand held mixer, beat the cream cheese with egg, sugar and vanilla until well combined–but do not over mix.
For the Carrot Cake Cheesecake
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Grease your spring form or cake pan with a bit of melted coconut oil or cooking spray. Pour half the carrot cake batter into the pan and spread out to evenly cover the bottom of the pan.
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Dollop half the cheesecake batter on top of the carrot cake batter. Repeat layers.
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Tap the pan gently on the counter 2-3 times to help release air bubbles. Cover the cheesecake with aluminum foil to prevent condensation from forming on the top of the cheesecake.
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Place trivet in inner pot of pressure cooker and pour in 1.5 cups COLD water in instant pot. Place cheesecake on trivet, close lid and be sure vent is positioned to the sealed position.
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Push manual (or pressure cook) button and adjust time to 35 minutes on high pressure.
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Once time is complete, allow pressure to naturally release for 10 minutes and then do a quick release for remaining pressure.
For Pineapple Cream Cheese Frosting
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Remove cheesecake from inner pot and let cool completely on counter before icing.
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With hand held mixer, mix together cream cheese, vanilla, and pineapple juice. Slowly mix in powdered sugar until smooth.
For Assembling and Serving
- Ice top of Carrot Cake Cheesecake and sprinkle walnuts around cheesecake to create a border, if desired.
- Refrigerate for 12-24 hours before serving for optimal flavor.
NOTES
- If you are not at sea level, be sure to follow my directions for converting recipes for higher elevations.
- It is really important to use cold water at the bottom of the pan, warm water will change the results.
- Raisins and walnuts are both optional ingredients.
- I have had perfect success cooking this cheesecake for 35 minutes on high pressure, some people need more like 40 minutes, especially if you want a dense cheesecake.
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