Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Ingredients: 1¼ cups all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ½ teaspoon baking soda; ½ teaspoon baking powder; 2 large eggs; ¾ cup granulated sugar; ¼ cup firmly packed dark brown sugar; ¾ cup canola oil; 6 oz carrots, peeled and grated (about 1½ cups); ¼ cup dried currants; 2 cups water; 1 package (8 oz) cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; 2 tablespoons sour cream; 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; ¾ cup confectioners’ sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Instant Pot Desserts Cookbook

By Williams Sonoma

Published 2020

About

A perennial birthday favorite, carrot cake turns out wonderfully dense and moist when cooked in the Instant Pot^®. If you’re pressed for time, skip the frosting and serve the cake as a single layer, dusting the top with confectioners’ sugar.

Ingredients

For the Cake

1¼ cups all-purpose flour
1 teaspoon ground cinnamon
½

Dessert
Cake
Vegetarian

Method

To make the cake, lightly spray a 7-inch springform pan with nonstick cooking spray. In a bowl, whisk together the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder. In another bowl, whisk together the eggs, both sugars, oil, and vanilla until smooth. Fold half of the flour mixture into the egg mixture until well mixed, then fold in the remaining flour mixture just until n