Healthy Carrot Cake In Instant Pot|No Refined Sugar,Vegan & Gluten-Free Carrot Cake|Cashew Frosting

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This is a seriously incredible carrot cake, and you would never know that it’s gluten-free and made with no refined sugar!! This healthy carrot cake recipe is made using almond and quinoa flours, and is naturally sweetened, and uses applesauce to reduce the amount of sugar and oil!! Covered in vegan cashew frosting.

Homemade Almond Milk & Almond Flour Recipe Link:
Homemade Coconut Flout Recipe Link:

If you make this recipe, share your food photo with #chillipotkitchen @chillipotkitchen on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you!

Prep Time: 5 minutes
Active Standing Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 1 hour (Includes pressure built-in & release)
Servings: 6 to 8
Cost: $3 (approximate)
Instant Pot Model: 6 Qt DUO
Blender Model: Instant Ace Plus
Bundt pan: (USA:
Chef Figurine : (USA:

Nutrition: (Approximately)
Serving: 1slice
Calories: 225 kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 23mg | Potassium: 155mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1580IU | Vitamin C: 0.6mg | Calcium: 93mg | Iron: 1.5mg

Wet Ingredients:
Carrots- 4 oz/110 gms
Unsweetened Maple Syrup- 1/4 Cup+2 Tbsp
Unsweetened Apple Sauce- 1/4 Cup
Nut Milk- 1/2 Cup
Coconut Oil- 1/4 Cup
Vanilla Extract- 1 Tsp

Dry Ingredients:
Almond Flour- 1 Cup
Quinoa Flour- 1/2 Cup
Unsweetened Shredded Coconut- 1/2 Cup
Baking Powder- 2 Tsp
Baking Soda- 1 Tsp
Cinnamon- 1 Tsp
Ginger Powder- 1/2 Tsp
Nutmeg Powder- 1/8 Tsp
Salt- 1/4 Tsp
Cardamom Powder- 1/8 Tsp (Optional)
chopped Walnuts- 2 Tbsp (Optional)
chopped Pecans- 2 Tbsp (Optional)
Raisins- 1/4 Cup

Cashew Frosting:
Cashews- 1/2 Cup
Water- 1 Cup
Almond Milk- 4 Tbsp
Salt- a Pinch
Maple Syrup- 4 Tbsp
Vanilla Extract- 1/4 Tsp
Coconut Flour/Powder- 1 Tsp (Optional)

Carrot Cake:
* Pulse the carrot in the blender. Keep it aside.
* To the same blender adds in all the wet ingredients and pulse it until well combined. Add in all the dry ingredients and process it until well combined.
* Add shredded carrots, nuts, and raisins. Combine it well.
* Add the batter to the greased pan and cover it with aluminum foil.
* To the inner pot add 1 cup of water, put the trivet and keep the cake pan inside.
* Close the lid and seal the vent. Pressure cook under high pressure for 40 minutes.
* do a natural pressure release for 10 minutes and then remove the remaining pressure.
* Take out the cake and allow the cake to rest for at least 10 minutes, then turn it out onto a cooling rack and cool completely before slicing.

To make Cashew Frosting:
* Soak the cashews in water for 1 hour. Drain it and grind all the ingredients together.
* Pour it over the cake and serve it.

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