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Vegan Carrot Cake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

1 Bowl Vegan Carrot Cake in the Pressure Cooker

This vegan carrot cake is perfectly spiced and incredibly moist, topped with creamy vegan cream cheese frosting. Made easily in just one bowl using a pressure cooker for a quick, fuss-free dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices
Calories 432 kcal

Ingredients
  

Main ingredients

  • 2 ½ cups all purpose flour
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ½ cup canola oil
  • 1 cup applesauce or crushed pineapple
  • ¾ cup almond milk
  • 1 tablespoon pure vanilla extract
  • 3 cups grated carrots about 3 large carrots
  • 1 cup chopped walnuts optional
  • ½ cup raisins optional
  • 1 recipe vegan cream cheese frosting to dress it up after baking

Instructions
 

Instructions

  • Get your pressure cooker ready with a little water at the bottom so it has broth depth for steaming that cake batter pot.
  • Grease your cake pan or line it with parchment so nothing sticks later. You want easy removal.
  • In one big mixing bowl, combine all your dry ingredients: flour, sugars, baking powder and soda, spices, and salt. Mixing them first avoids clumps and keeps it even.
  • Add the canola oil, applesauce or pineapple, almond milk, and vanilla extract to the dry mix. Stir until everything’s mixed just enough, not too much—you want it moist and thick.
  • Fold in all the grated carrots plus any optional walnuts or raisins. You gotta be gentle here to keep everything even.
  • Pour the batter in your prepared pan and place it on the steam rack inside your cooker.
  • Seal the lid, set the valve to sealing, and cook on high pressure for about 40 minutes. Listen for that valve hiss then wait about 5 minutes before quick release the pressure.
  • Carefully take the cake out and check with a toothpick; it should come out clean. Let it cool before frosting so your vegan cream cheese spreads smooth and just right.

Notes

This vegan carrot cake is best served cooled and frosted with vegan cream cheese frosting. Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months wrapped well to avoid freezer burn.