Instant Pot Carrot Cardamom Cake

The simple addition of ground cardamom into this recipe provides the classic carrot cake with a subtle hint of flavour and aroma that will leave your guests wondering how they had not tried it before. A gluten-free version can be made, making this recipe not only delicious but tasty.

Details

Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 5

Kcal per serve: 500

Ingredients

• 1 cup Grated Carrots
• 1/3 cup Maple Syrup
• 1/3 cup Olive Oil
• 2 Eggs
• 1⁄4 cup Water
• 1.5 cups Gluten-Free Baking Mix
• 1 tsp. Vanilla Extract

• 1 tsp. Baking Powder
• 1⁄2 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 1 tsp. Ground Cardamom
• 1 tsp. Ginger Powder

Preparation

1. Whisk the following ingredients: eggs, olive oil, the vanilla extract, maple syrup, all with water within a deep bowl.
2. Whisk together gluten-free baking mix, baking powder, baking soda, ground cinnamon, ground cardamom, and ginger powder in a separate bowl.
3. Stir the dry ingredients into the wet ingredients just until fully incorporated.
4. Fold in the grated carrots until evenly distributed.
5. Transfer the batter into a lightly grease 6” round cake pan.
6. Place 2 cups of water inside the pot and set a steamer rack on top.
7. Set the filled cake pan on top of the steam rack.
8. Cook on high pressure for 40 minutes. Let pressure release naturally for 10 minutes then release remaining pressure.
9. Remove the cake pan from the pot and rest on a cooling rack before serving.

Cooking Tips

Replace half of the carrots called for in the recipe with

chopped pineapples for a much more moist cake. Chopped

nuts or dried fruit may also be folded into the batter for

texture. Optionally, top the cake with your favorite cream
cheese frosting for a complete treat!