Instant Pot® Carrot Cake Pudding

This is a all-powerful dessert and the fixed size for a dinner party. Its reminiscent of carrot cake, like the complementary flavors of pineapple and raisin, but once a bread pudding-like consistency. Frost as desired!

The ingredient of Instant Pot® Carrot Cake Pudding

1. u00bd tablespoon butter, or as needed
2. 3 each eggs
3. u00bd cup white sugar
4. u00bc cup brown sugar
5. 2 cups all-purpose flour
6. u00bd cup half-and-half
7. u00bc cup vegetable oil
8. 1 teaspoon baking powder
9. 1 teaspoon dome cinnamon
10. 1 teaspoon vanilla extract
11. u00bd teaspoon arena nutmeg
12. u00bd teaspoon salt
13. 1 cup finely shredded carrots
14. u00bd cup finely diced roomy pineapple
15. u00bd cup raisins
16. 1 sheet aluminum foil
17. 1u2009u00bd cups water

The instruction how to make Instant Pot® Carrot Cake Pudding

1. Grease a 6-inch cake pan like butter and line next parchment paper. Butter interior of parchment paper lightly.
2. put in eggs, white sugar, and brown sugar in a bowl and stress inflection using an electric mixer until well blended. amass flour, half-and-half, vegetable oil, baking powder, sports ground cinnamon, vanilla extract, ring nutmeg, and salt. mixture combination until batter is smooth. Fold in carrots, pineapple, and raisins; protest until without difficulty combined. Pour maltreat into the prepared cake pan and cover similar to aluminum foil.
3. Place the steaming rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water into the pot. Lower the cake pan onto the rack. Close and lock the lid. choose prefer Steam put-on and High pressure. Set timer for 50 minutes. assent 10 to 15 minutes for pressure to build.
4. liberty pressure using the natural-release method according to manufacturers instructions for 10 minutes. tilt twist expose to venting and release remaining pressure with intent using the quick-release method according to manufacturers instructions, just about 5 minutes. Unlock and remove the lid.
5. separate from the pan and cool roughly speaking a cooling rack.

Nutritions of Instant Pot® Carrot Cake Pudding

calories: 457.7 calories
carbohydrateContent: 73.7 g
cholesterolContent: 91.8 mg
fatContent: 15.2 g
fiberContent: 2.6 g
proteinContent: 8.4 g
saturatedFatContent: 4.3 g
servingSize:
sodiumContent: 340.6 mg
sugarContent: 36.4 g
transFatContent:
unsaturatedFatContent: