instant pot steamed carrot cake with cream cheese frosting

INGREDIENTS

For the cake:

• 1 1/4 cup all purpose flour
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 2 eggs
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 3/4 cup canola or vegetable oil
• 1/2 pound peeled and grated carrots

For the frosting:

• 4 oz (half a package) cream cheese
• 2 1/2 Tbsp butter
• 1 1/2 tsp sour cream
• 1/2 tsp vanilla
• 1/8 tsp salt
• 1/2 cup powdered sugar

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INSTRUCTIONS

1. Spray a 7 inch cake pan* with non-stick cooking spray. Set aside. Pour 1 cup of water into the bottom of Instant Pot. Place trivet in bottom of Instant Pot. Prepare a foil sling or a silicone sling.
   

   I cut up a silicone baking mat to make a reusable sling for my Instant Pot.
2. Whisk the flour, cinnamon, baking powder, baking soda, salt and nutmeg together in a medium bowl.
3. In a large bowl whisk the eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. Continue to whisk, while slowly drizzling in the oil, until combined. Whisk in the flour mixture until just incorporated. Stir in the carrots.
4. Scrape the mixture into your prepared cake pan. Cover the pan with foil. Use your sling to lower the pan into the Instant Pot on top of the trivet.
5. Cover the pot and make sure valve is on sealing. Press the STEAM button and set the timer to 50 minutes.
6. Prepare the cream cheese frosting by beating the cream cheese, butter, sour cream, vanilla and salt together in a large bowl with an electric mixer until smooth. Add in the powdered sugar and beat until smooth. Set aside.
7. When the timer beeps on the Instant Pot perform a quick release by moving the valve to venting. Use hot pads and use the sling to lift out the pan. Let the cake sit on a cooling rack until cool. Run a paring knife around the edge of the cake and flip the cake out onto a plate. Spread the frosting evenly over the top and sides of the cake and serve.