Dessert, Recipe

Instant Pot® Keto Carrot Cake

Share this page

If you are a carrot cake lover then you know that nothing else will satisfy that craving other than a big, moist piece of carrot cake. But what if it is really hot out and you don’t want to turn on your oven? What if you just started a Keto diet and really can’t eat flour or sugar? What if your last piece of homemade carrot cake was so dry that it made you cringe? This recipe will solve all of those problems! Keto-friendly, super moist, and all made in your Instant Pot®! This steamed cake is very dense and loaded with carrots and nuts- a carrot cake lovers dream! Whip up a batch in just a few minutes and you’ll be eating diet-friendly carrot cake in no time.

Hot Deals

Oregano Essential Oil, 100% Pure & Natural Origanum Vulgare Oil, Therapeutic Grade Aromatherapy Essential Oil, 10ml (0.33oz)

$20.00 $13.67

Oregano is a powerful, potent essential oil used in a variety of ways. Oregano oil, or Oreganum Vulgare, contains two chemical substances, Carvacrol and Thymol, that possess powerful antioxidants. Because it is so potent, take caution when using Oregano oil as an inhalant or when diffusing: just a few drops are necessary.

Instant Pot® Keto Carrot Cake

Amanda
Prep Time 10 mins
Cook Time 45 mins
Servings 8
Calories 390 kcal

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Grater
  • Small Bowl
  • Mixing Bowl
  • 7” Cake Pan
  • Instant Pot® Trivet/Wire rack

Ingredients
  

  • 0.5 cup Stevia
  • 0.75 cup Coconut Oil
  • 1 tsp Vanilla Extract (optional)
  • 4 Eggs
  • 1.5 cups Coconut Flour
  • 1 cup Almond Flour
  • 1 Tbsp Baking Powder
  • 1 Tbsp Cinnamon
  • 0.25 tsp Nutmeg
  • 0.5 tsp Salt
  • 2.25 cups, grated Carrots
  • 1 cup Pecan Pieces

Instructions
 

  • Grate the carrots into a small bowl. To get 2 ¼ cups of grated carrots you will need about 2 large carrots. Set aside once grated.
  • In a separate mixing bowl, mix the stevia, coconut oil and vanilla extract. The mix may look a little greasy and broken but that is okay! (is using).
  • Add the eggs to the mix and stir well.
  • Add the dry ingredients to the bowl (coconut flour, almond flour, baking powder, salt, cinnamon, nutmeg) and stir well to combine.
  • Add the shredded carrots and pecan pieces and stir.
  • Pour the batter into a greased 7 inch cake pan (grease the pan with coconut oil or butter) and cover the pan with foil to prevent moisture from touching the cake during the cooking process.
  • Place the metal rack in the Instant pot and then add 2 cups of water to the bottom of the pot. Lower the cake into the Instant Pot® and set it on top of the metal trivet.
  • Place the lid on the Instant Pot® and seal, making sure the steam valve is also set to “seal”. Press the “Steam” button and set the timer for 45 minutes. The Instant Pot® will take a few minutes to reach the full temperature and then it will begin the countdown on the timer.
  • When the timer goes off, do a manual pressure release by carefully opening the steam valve to let the steam escape from the Instant Pot®. Lift the cake out of the pot and remove the foil. Use a dry paper towel to dab off any water that may have gotten on top of the cake.
  • Let the cake cool and then ice the cake with Keto friendly cream cheese frosting and serve!

Are you now a believer in Instant Pot® carrot cake? You really can’t get a more dense, delicious Keto carrot cake around! Let us know in the comments below if you have any questions before you start “baking”!

author-avatar

About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating