Carrot Cake Vegan Recipe Pressure Cooker Made Easy

If you’re craving a moist, flavorful dessert that’s both vegan and quick to prepare, this carrot cake vegan recipe pressure cooker is an absolute game-changer. Carrot cake is a beloved classic, packed with warm spices, sweet carrots, and a tender crumb that melts in your mouth.

Traditionally, baking carrot cake can take quite some time, but using a pressure cooker speeds up the process significantly without sacrificing taste or texture.

This recipe is perfect for busy home cooks or anyone looking to enjoy a comforting treat with wholesome, plant-based ingredients. Whether you’re a seasoned vegan or just exploring dairy-free desserts, this carrot cake is sure to become a staple in your kitchen.

Keep reading for an easy-to-follow guide that will have you enjoying a delicious slice of vegan carrot cake in under an hour!

Why You’ll Love This Recipe

This pressure cooker carrot cake is not only vegan and dairy-free, but it’s also incredibly moist and full of flavor. The pressure cooker locks in moisture, producing a tender crumb that rivals oven-baked cakes.

Plus, it’s a fantastic way to save time — no need to wait for the oven to preheat or carefully monitor baking times. You get a perfectly cooked cake in a fraction of the time.

The use of natural sweeteners and whole food ingredients means you can feel good about indulging in this dessert. It’s also highly customizable — add your favorite nuts, raisins, or even pineapple for a unique twist.

Finally, this recipe is ideal for those with dietary restrictions or anyone seeking a wholesome dessert alternative.

Ingredients

• 1 ½ cups grated carrots (about 3 medium carrots)
• 1 cup all-purpose flour (or whole wheat pastry flour for a healthier option)
• ¾ cup brown sugar (packed)
• ½ cup unsweetened applesauce (acts as an egg replacer)
• ¼ cup vegetable oil (or melted coconut oil)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or chopped pineapple (optional for extra sweetness)
• 1 cup water (for pressure cooker base)

Equipment

• Electric pressure cooker or Instant Pot
• 7-inch round cake pan or any pressure cooker-safe cake pan
• Mixing bowls
• Grater (for carrots)
• Measuring cups and spoons
• Whisk or electric mixer
• Trivet or steaming rack (to place cake pan in pressure cooker)
• Toothpick or cake tester

Instructions

1. Prepare the cake batter: In a large mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine the applesauce, vegetable oil, and vanilla extract.
2. Mix wet and dry ingredients: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
3. Add carrots and extras: Fold in the grated carrots, and if using, add the chopped nuts, raisins, or pineapple. Mix until evenly distributed.
4. Prepare the pressure cooker: Pour 1 cup of water into the base of your pressure cooker. Place the trivet or steaming rack inside the cooker.
5. Transfer batter to pan: Lightly grease your 7-inch cake pan and pour the batter in, smoothing the top with a spatula.
6. Cook the cake: Carefully place the cake pan on the trivet inside the pressure cooker. Secure the lid and set the valve to the sealing position. Cook on high pressure for 35 minutes.
7. Release pressure: Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
8. Cool and serve: Carefully remove the cake pan from the cooker. Let the carrot cake cool for at least 15 minutes before removing it from the pan. Use a toothpick to test doneness — it should come out clean.
9. Optional frosting: For a classic finish, frost with vegan cream cheese frosting or a simple dusting of powdered sugar.

Tips & Variations

“Using a pressure cooker not only speeds up the baking process but keeps your carrot cake moist and flavorful, making it perfect for last-minute desserts!”

• Grate carrots finely to ensure they blend smoothly into the batter and cook evenly.
• Try adding shredded coconut or crushed pineapple for a tropical twist.
• Swap all-purpose flour for gluten-free flour mix if you need a gluten-free option.
• Use maple syrup or agave instead of brown sugar for a different natural sweetness.
• Experiment with spices: add cardamom or ginger for a unique flavor profile.
• For frosting, consider a vegan buttercream or vegan cream cheese frosting recipes for a luscious finish.

Nutrition Facts

Serving Suggestions

This carrot cake is delicious on its own, but you can elevate it with a few simple touches. Serve it warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

For a classic approach, top with a smooth vegan cream cheese frosting and sprinkle with extra chopped nuts.

It pairs wonderfully with a hot cup of chai tea or freshly brewed coffee, making it a perfect treat for brunch or afternoon tea. You can even slice it thinly and serve as a sweet snack with your favorite plant-based milk.

Conclusion

This vegan carrot cake made in a pressure cooker is a perfect blend of convenience, healthfulness, and flavor. It’s a fantastic recipe for anyone looking to enjoy a classic dessert without the fuss of long baking times or animal products.

The pressure cooker method ensures a moist, tender texture every time, while the natural ingredients create a wholesome, satisfying treat.

Whether you’re baking for family gatherings, potlucks, or simply craving a sweet snack, this recipe is sure to impress. Don’t forget to explore other delicious recipes on our site like the Kentucky Bourbon Carrot Cake Recipe for a boozy twist, or try a refreshing Huckleberry Margarita Recipe to complement your dessert.

For more vegan inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe.

Happy cooking and enjoy your delicious, easy vegan carrot cake!

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