Best Instant Pot Carrot Cake Pudding Recipes

STEAMED CARROT PUDDING CAKE

Steps:

• In a large mixing bowl, whisk together brown sugar, molasses, and eggs. Add flour and spices and stir just until blended. Fold in shortening , carrots, raisins, nuts, and bread crumbs. Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18" strip of foil and folding it lengthwise twice. Pour 1 1/2 cups of water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 60 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release the pressure. Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, unmold on a serving platter. Spiced Rum Sauce Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and simmer until sauce thickens slightly, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

HOMEMADE CARROT CAKE (INSTANT POT)

Steps:

• In a large bowl, combine brown sugar, white sugar, and oil until no lumps remain. You can use a stand mixer or a hand mixer. Add eggs and vanilla and blend until combined.
• Sift in flour, cinnamon, baking soda, nutmeg, and cloves. Stir to combine. The batter will be very thick, like soft peanut butter or loose cookie dough.
• Add carrots, nuts, pineapple, and coconut. Stir well, then let rest for 5-10 minutes to allow the moisture from the carrots and pineapple to soften the batter. Stir once more.
• Evenly divide the mixture between two greased, six inch cake pans. Cover tightly with foil.
• To the Instant Pot, add 2 cups of water. Place one cake pan onto a silicone pressure cooking sling or trivet and place it in the Instant Pot. Place a trivet or other oven/pressure cooking safe rack on top of the first cake pan. I used the rack from my air fryer, but anything that will allow adequate airflow between the cake pans will work. Try two chopsticks, or the trivet. Place the second cake pan on top.
• Lock the lid, turn the knob to sealing, and cook on manual high pressure for 60 minutes. Allow a full natural pressure release, about 15-30 minutes.
• Carefully remove cakes from the pot, remove the foil, and let cool to room temperature. Replace with foil or cover with plastic wrap, then refrigerate for at least 5 hours, overnight preferred.
• Remove the cakes from the pans. The cakes will shrink a little bit and may stick, so I recommend sliding a knife around the edges of the pan, then shaking the pan from side to side (with the foil back on it) to dislodge the cake. It should then pop out perfectly.
• Ice the cake with cream cheese frosting and decorate with additional chopped nuts, coconut, frosting, and pineapple. I recommend crumb coating the cake by adding a thin layer of frosting to the entire cake, then freezing for 15-20 minutes. Then, frost with the remaining frosting. This will help lock in the crumbs and yield a beautiful cake!
• Combine all ingredients except the powdered sugar in a medium bowl or stand mixer and blend together until smooth.
• Add powdered sugar, one cup at a time. Incorporate each cup of sugar before adding the next. Add milk or cream as needed to thin.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

CARROT PUDDING

Steps:

• In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
• Steam the cake for 2 hours. Serve warm.
• Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

STEAMED CARROT PUDDING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.