Keto Carrot Cake with Cream Cheese Frosting Instant Pot

Are you ready for another reason to own an Instant Pot? Here it is..Keto Carrot Cake Yum! This easy keto carrot cake mix can be prepped in only 15 minutes.

This delicious Keto Carrot Cake cooked in 54 Minutes in the Instant Pot...it was soooo easy. Mix your ingredients, pour into your baking pan, set inside the Instant Pot, close the lid and hit the pressure cook button and let the Magic Happen.

I enjoy making Desserts in the Instant Pot because you are forced to make a portion that fits inside the Instant Pot which happens to be about a 7 inch round cake pan.

It makes a nice small portion so that you do not have to worry about over indulging.

Rich and Moist, this Keto friendly spiced carrot cake features a decadent cream cheese frosting. Smooth and Creamy!

Replacing half of the grated carrots with grated zucchini helps lower the carbs without compromising the taste.

If you are not familiar with the Keto Diet it is basically a diet high in fat, low in carbs and moderate protein consumption.

They call it the Keto Diet because it comes from the word Ketones which is an energy source made by the body when there is not enough carbohydrates to be burned for energy demand.

The goal of the diet is to get your body to burn fat instead of sugar. It is a good diet for people who want to lose weight but have trouble kicking the sugar cravings which most of us have.

So this Carrot Cake is perfect for satisfying your Sweet Tooth!

Here is your Grocery List:

• Spray Coconut Oil, Carrots, Zucchini, Almond Flour, Swerve Granular Sweetener or something similar, Baking Powder, Baking Soda, Cinnamon, Cardamon, Nutmeg, Eggs, Heavy Cream - You can swap Coconut Cream if you want non dairy or Vegan version, Unsalted Butter, Vanilla Extract and Chopped Walnuts
• You will also need a 6 or 7 inch round Baking pan.

Cake Ingredient Measurements:

⅓ Cup of Grated Carrots

⅓ Cup Grated Zucchini

1 Cup of Almond Flour

⅔ Cup of Erythritol and Oligosaccharide Blend Granular Sweetener. I used Swerve Granular Sweetener

1 Teaspoon Baking Powder

⅛ Teaspoon of Baking Soda

1 Teaspoon of Ground Cinnamon

½ Teaspoon of Ground Cardamon

¼ Teaspoon of Nutmeg

2 Eggs

3 Tablespoons of Heavy Cream

2 Tablespoons of Unsalted Butter, Melted

1 Teaspoon of Vanilla Extract

⅓ Cup of Chopped Walnuts

Frosting Ingredient Measurements:

4 Ounces of Block Style Cream Cheese, Softened and Cubed

2 Tablespoons of Butter softened and cut into cubes

2 Teaspoons of Powdered Erythritol or Swerve

1 Teaspoon of Vanilla Extract

1 Tablespoon of Heavy Cream (or more if needed)

Recipe Directions:

Step 1: Spray your cake pan with Coconut Oil and set aside.

Step 2: Prep your Carrots and Zucchini - If you purchased pre shredded Carrots and Zucchini then you are ready. If you did not then you need to grate One Carrot and One Zucchini with a manual Grater by hand or what I used was my Ninja Express Mini Chopper which worked great.

Step 3: Place your Grated Carrots and Zucchini in a Colander with a Paper towel on the bottom and one on top to absorb the excess moisture. Set aside.

Step 4: Combine the Almond Flour, Granular Sweetener, Baking Powder, Baking Soda, Cinnamon, Cardamon, Nutmeg, Eggs, Heavy Cream, Butter and Vanilla Extract in a large bowl. Using a stand mixer or hand mixer beat the Ingredients on Medium until thoroughly combined.

Step 5: Add in your Carrots and Zucchini into your Batter and Mix again until combined.

Step 6:Pour the Batter into your Baking Pan and Cover your Pan tightly with Aluminum Foil.

Step 7: Place the Steam Rack in the Inner Pot of your Instant Pot and now add 1 ⅔ cups of water to the Bottom of the Pot. Place the covered cake pan on the Steam Rack.

Step 8: Cover and lock the lid on your Instant Pot. Flip the Steam Release handle to the sealing position. Pressure Cook (High) and set the cook time for 54 minutes. When the cook time is complete allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

Step 9: Open the lid and carefully grasp the Steam Rack handles to lift the rack and cake pan out of the pot. Remove and discard the aluminium foil and let the cake cool for 25-30 minutes.

Step 10: While the cake is cooling, make your frosting by combining the Cream Cheese, Butter , Powdered Erythritol, Vanilla Extract and Heavy Cream in a large bowl. Using a Mixer , beat the ingredients on high until well combined and a Smooth, Creamy consistency is achieved.

Step 11: Once the cake is cool, spread the frosting over the top of the cake and sprinkle the walnuts over the top.

Step 12: Cut the cake into 8 equal size wedges. Serve promptly or transfer to a resealable container and refrigerate for up tp 6 days. * This cake is preservative free and is perishable, so any leftovers must be refrigerated.

A Perfect Dessert Treat!

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