1. Recipes

How to Make Instant Pot® Carrot Cake Pudding - A Step-by-Step Guide

If you're a fan of carrot cake and pudding, then you're in for a real treat with this Instant Pot® Carrot Cake Pudding recipe. This unique and delicious dessert combines the flavors of traditional carrot cake with the creamy texture of pudding for a one-of-a-kind treat that will satisfy your sweet tooth. And the best part? It's made in the Instant Pot®, which means it's quick and easy to prepare.

Carrot cake has long been a favorite dessert for its moist and flavorful crumb, thanks to...

Read more Snack recipes

Ingredients

  • ½ tablespoon butter, or as needed
  • 3 eggs
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 cups all-purpose flour
  • ½ cup half-and-half
  • ¼ cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup finely shredded carrots
  • ½ cup finely diced fresh pineapple
  • ½ cup raisins
  • 1 sheet aluminum foil
  • 1 ½ cups water

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    458 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 92mg
    • Sodium: 341mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 3g
    • Total Sugars: 36g
    • Protein: 8g
    • Vitamin C: 8mg
    • Calcium: 113mg
    • Iron: 3mg
    • Potassium: 294mg

    Categories

    Carrot cake recipes
    Pudding recipes