Carrot Coconut Cake 4.000

Goran Kosanovic for The Washington Post

Instant Pot Pressure Cooker May 23, 2017

There's not much of a rise in this cake, but its texture does approximate that of a baked carrot cake with a moist, dense crumb. And it couldn't be easier to make.

You’ll need a 6-inch round cake pan.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/4 cup liquefied coconut oil
  • 1/3 to 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • Pinch freshly grated nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup packed peeled, grated carrot, plus a few shavings for optional garnish
  • 1/4 cup unsweetened flaked coconut, plus more, toasted, for optional garnish
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 cup chopped pecans
  • Cream cheese frosting (optional; see NOTE)


Whisk together the oil, sugar (to taste), egg, cinnamon, nutmeg, vanilla extract, carrot, flaked coconut, flour and baking powder in a medium bowl; do not over-mix.

Pour a cup of water into the Instant Pot and then set a trivet in it; place the cake pan atop the trivet. The water should not come up higher than the bottom of the cake pan. Pour the batter into the cake pan.

Lock the Instant Pot lid. Press the MANUAL button and set the timer to 20 minutes.

Once the timer beeps, let the pressure release naturally for 5 minutes. Carefully quick-release any additional pressure until the float valve drops, then unlock the lid.

Transfer the cake pan to a wire rack to cool. (Drain the Instant Pot.)

To serve, invert onto a platter. Spread the frosting on top, if using, then garnish with the optional toasted coconut flakes or optional carrot shavings.

NOTE: To make just enough cream cheese frosting for this cake, whisk together 4 ounces room-temperature cream cheese, 8 tablespoons (1 stick) room-temperature unsalted butter, 1/2 teaspoon vanilla extract, 8 tablespoons confectioners’ sugar and a pinch of kosher salt in a mixing bowl, until smooth.

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Recipe Source

CORRECTION: An earlier version of this recipe omitted the step of transferring the cake batter to the pan inside the pot. Adapted from “The ‘I Love My Instant Pot’ Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ,” by Michelle Fagone (Adams Media/Simon and Schuster, 2017).

Tested by Anne Midgette and Kara Elder.

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