Carrot Layer Cake in the Instant Pot

Ingredients

Cake:

• 3/4 C brown rice flour
• 1/2 C oat flour
• 2 tsp arrowroot powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1/4 tsp allspice & ground cloves
• 1/3 C honey
• 1/3 C applesauce
• 2 eggs
• 1 tsp vanilla extract
• 1 C shredded carrots, about 2 carrots
• 1/2 C chopped walnuts or pecans

Frosting*:

• 4oz cream cheese, room temperature
• 3 Tbsp honey
• 1 tsp vanilla extract

Instructions

1. Mix together the dry ingredients in a medium mixing bowl. (Flours through the spices). Stir in the shredded carrots and chopped nuts until they are evenly incorporated in the dry mixture.
2. Whisk together the wet ingredients. (Honey through the vanilla). Pour the wet mixture into the dry mixture and stir until no streaks of flour remain.
3. Pour the cake batter into a greased 7″ springform pan. Cover with foil.
4. Pour 1 1/2 C water in the pot of the Instant Pot and place in a trivet. Set in the springform pan and put the lid on the Instant Pot. Close the valve to sealing.
5. Cook the cake on high pressure for 30 minutes. After 30 minutes, quick release the pressure. Carefully remove the pan from the Instant Pot, remove the foil, and loosen the wall of the springform pan. Let the cake cool completely.
6. Use a bread knife to cut the cake in half, making two layers. Whisk together the frosting ingredients.  Use half the frosting for the middle and half the frosting for the top of the cake.