I have used my Instant Pot quite a lot lately, and really had a craving for something sweet.
So like most other Instant Pot Chefs, I turned to the internet to find the best recipes I could find.
I quickly realized that the majority of cake recipes available online for the Instant Pot are Cheesecake recipes.
Which is fantastic when trying to score brownie points with my wife, because Cheesecake is her absolute favorite.
However, she is currently in Germany visiting her family, and I am not a huge fan of Cheesecake.
So I sat down and started to think of other ideas.
With Easter right around the corner, I started searching for recipes that had to do with Easter.
None, of them really stood out to me, until I came across a recipe for Carrot Cake.
The only problem is I was not able to find a Carrot Cake Instant Pot recipe.
So like all great Instant Pot Chefs, I decided I was going to make one and it turned out delicious.
In a large mixing bowl whisk together your applesauce, sugar, and eggs.
Whisk in your flower, baking soda, baking powder, salt and cinnamon.
Stir in your grated carrots, shredded coconuts, chopped nuts, vanilla extract, and crushed pineapples, including the pineapple juice.
Gently pour your batter into your cake pan.
(I did not grease my pan, but feel free to do so.)
Place the trivet that came with your Instant Pot into the bottom of your pot and then pour in your water.
Lower your cake pan into your pot using a tin foil sling.
Lock your Instant Pot's lid and set on Manual, High Pressure, for 35 minutes. Don't forget to double-check your venting valve to ensure that it is in the sealed position, or pressure will not build up.
After 35 minutes your Instant Pot will beep, perform a natural release for 10 minutes by leaving the release valve closed.
Once your Instant pot has reached 10 minutes of naturally releasing pressure, open the release valve to quickly release any additional pressure.
Remove your carrot cake from your Instant Pot by using the tin foil sling, and set to the side to cool.
After your cake has cooled, use a frosting spatula, or if you do not have one just a plain butter knife or spoon to spread your frosting out onto your cake.
At this point your Carrot Cake is complete, but feel free to dress it up by adding whatever toppings you would like.
For mine I chose to sprinkle baked shredded coconuts across the top and sprinkled crushed pecans around the rim.