Instant Pot Carrot Bread
User Reviews
5
Instant Pot Carrot Bread
Description
The Instant Pot Carrot Bread recipe starts with creaming butter and sugars, then incorporating eggs, vanilla, and sour cream to build moisture and richness. Flour, baking powder, and soda provide leavening, while shredded carrots, raisins, and walnuts introduce texture and natural sweetness. Cooking in a covered springform pan inside the Instant Pot with water beneath allows a moist, even bake that closely resembles oven-baked quick bread.
The bread’s texture is soft and tender with slight chewiness from raisins and crunch from walnuts. It works well as a snack or breakfast offering.
Carefully covering the pan with foil prevents water from dripping onto the batter. After pressure cooking, allowing the bread to cool helps it set and makes slicing easier. The method suits those without easy oven access or who want to use the Instant Pot for baking unconventional recipes.
Ingredients
- 1/2 cup butter softened, unsalted
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup carrot shredded
- 1/4 cup raisins
- 1/4 cup walnuts chopped
Instructions
- Spray a 7x3-inch springform pan with baking spray and set aside.
- In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat until light in color and combined.
- Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla extract and sour cream.
- Add the flour, baking powder, baking soda, salt, and mix JUST until combined, do NOT over mix.
- Fold in shredded carrots, raisins, and walnuts.
- Spoon the batter into the prepared pan, and level the top. Cover completely with foil.
- Add 1 ½ cups of water to the bottom of the Instant Pot.
- Place the pan on a trivet with handles or make a foil sling and lower it into the pot.
- Lock the lid and make sure the valve is set to SEALING.
- Select HIGH-PRESSURE for 55 minutes. After cook time ends, allow to naturally release pressure for 15 minutes.
- Do a quick release for the remaining pressure. Open the lid and remove the pan let the cake cool in the pan for 15 minutes, after which transfer it to a platter.
- Slice and serve.
- Store in an airtight container for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 423mg | 18% |
| Potassium | 268mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 3171IU | 63% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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