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Instant Pot Carrot Cake with Cream Cheese Frosting and chopped pecans

Instant Pot Carrot Cake with Cream Cheese Frosting

Pressure Cooker Carrot Cake is so easy to make in the Instant Pot with a boxed cake mix. It's so moist and delicious everyone will think it's from scratch!
Course Dessert
Cuisine American
Keyword Instant Pot carrot cake
Prep Time 15 minutes
Cook Time 35 minutes
Cooling 30 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 693kcal
Author lalaine


  • 6 qt- Pressure cooker
  • 7-inch springform cake pan
  • aluminum foil


  • 1 box (15.5 ounces) spice cake mix
  • water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups grated carrots
  • 1 package (8 ounces) cream cheese,, softened
  • 2 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans, chopped


  • Spray the inside of the cake pan with nonstick cooking spray.
  • In a large bowl, combine the cake mix, 1 cup water, vegetable oil, and eggs. Prepare according to the package.
  • Add the grated carrots and stir to evenly distribute.
  • Pour into the prepared cake pan until almost ¾ full. Do not overfill the pan, if there is extra keep for another use.
  • Add 1 cup of water in the Instant Pot and place trivet.
  • Wrap the cake in aluminum foil and place on the trivet.
  • Close the lid and set the valve to the SEALING position. Pressure cook on HIGH pressure for 35 minutes.
  • Meanwhile, in a medium bowl, combine cream cheese frosting and powdered sugar. Stir until smooth and well-blended. Set aside.
  • When the cooking time is done, do a QUICK RELEASE, and carefully open the lid.
  • Remove the cake from the Instant Pot and unwrap the foil. Allow the cake to cool for 25-35 minutes and release from the springform pan.
  • When the cake has fully cooled, spread the cream cheese frosting over the top and sides of the cake evenly.
  • Sprinkle the chopped pecans across the cream cheese layer. Slice into serving portions.


Calories: 693kcal | Carbohydrates: 87g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 493mg | Potassium: 351mg | Fiber: 2g | Sugar: 68g | Vitamin A: 4479IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg