Keto Instant Pot Carrot Cake

A low carb, gluten-free, Keto Instant Pot Carrot Cake with a cream cheese frosting.

Keto Instant Pot Carrot Cake is low carb, gluten free and made the Instant PotⓇ. Yes, this cake is low carb even though carrots are not a low carb veggie!

Replacing half the amount of grated carrots I would normally use with grated zucchini instead, brings down the carb count significantly without changing the taste.

I use only ⅓ cup grated carrot for the entire cake.

This rich and moist cake contains warm spices like cinnamon, cardamom, and nutmeg.

My favorite part of carrot cake is the frosting, and I made a sweet and creamy cream cheese frosting with a hint of vanilla.

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I used this cake pan in the recipe.

Keto Instant Pot Carrot Cake-

Ingredients:

Cake:

1 cup almond flour
⅔ cup erythritol granular sweetener, I used Swerve Sweetener
1 teaspoon baking powder
⅛ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon nutmeg
2 Lg eggs
3 tablespoon heavy cream
2 tablespoon butter, melted
1 teaspoon vanilla extract
⅓ cup grated carrot
⅓ cup grated zucchini squash
⅓ cup chopped walnuts (to garnish)

Frosting:

4 ounces cream cheese, softened and cubed
3 tablespoon erythritol granular sweetener, I used Swerve
2 teaspoon lemon juice
½ tsp vanilla extract
1 tablespoon heavy cream

Directions:

Spray a 6 inch round cake pan (that fits in the Instant Pot) with nonstick coconut oil spray. Set aside.
Place 2 paper towels into a colander and place the grated carrot and grated zucchini
onto the paper towels and press down on grated vegetables with your hands in the colander to drain the excess liquid.
In a large bowl with an electric hand mixer or stand mixer add almond flour, erythritol sweetener, baking powder, baking soda, cinnamon, cardamom, nutmeg, eggs, heavy cream, butter, vanilla extract, grated carrot and grated zucchini. Beat on medium until thoroughly blended.
Pour cake batter into the prepared pan. Cover the top of the pan tightly with a sheet of aluminum foil.
Add 1 ⅔ cup water to the Instant Pot and place the steamer rack into the pot. Place covered cake pan on the steamer rack.
Close, lock lid, and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure or Cake Setting (if your Instant Pot has the Cake button) and set the cook time for 44 minutes.
Once cook time is complete, let the pressure naturally release for 10 minutes and then Quick release the remaining pressure.
Open the lid and carefully grasp the rack handles to lift the cake pan out of the pot. Remove the aluminum foil cover and let the cake cool for 25 to 30 minutes.
While the cake is cooling, you can make the frosting.
In a large bowl add cream cheese, 3 tablespoon erythritol sweetener, lemon juice, vanilla extract, and heavy cream. Use an electric hand mixer and beat on high until combined and creamy.
Once the cake has cooled completely, frost the cake, sprinkle with walnuts, slice and serve. Store covered in the fridge for up to 5 days.

Nutritional Data:

Yield: 6 slices, Serving size: 1 slice, Amounts per serving-Cal: 248, Carbs: 8.5g, Net Carbs: 4.5g, Fiber: 4g, Fat: 23g, Saturated Fat: 10g, Protein: 6g, Sugars: 2g, Sodium: 166mg.

*all nutritional data are estimates based on the products I used*

Printable Recipe Below:

📖 Printable Recipe Card

Keto Instant Pot Carrot Cake

Stacey

A low carb, gluten-free, Instant Pot Carrot Cake with a cream cheese frosting. This cake is rich, moist and contains warm spices like cinnamon, cardamom, nutmeg, and a sweet cream cheese frosting.

4.92 from 35 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 44

Total Time 54

Course and low carb, carrotcake, instant pot cake, instant pot carrot cake, keto

Cuisine Cakes, carrot cake, dessert, instant pot, pressure cooker

Servings

Calories 248 kcal

Ingredients

Cake:

1 cup almond flour
⅔ cup erythritol granular sweetener I used Swerve
1 teaspoon baking powder
⅛ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon nutmeg
2 lg eggs
3 tablespoon heavy cream
2 tablespoon butter melted
1 teaspoon vanilla extract
⅓ cup grated carrots
⅓ cup grated zucchini squash
⅓ cup chopped walnuts to garnish

Frosting:

4 ounces cream cheese softened and cubed
3 tablespoon erythritol granular sweetener I used Swerve
2 teaspoon lemon juice
½ teaspoon vanilla extract
1 tablespoon heavy cream

Instructions

Spray a 6 inch round cake pan (that fits in the Instant Pot) with nonstick coconut oil spray. Set aside.
Place 2 paper towels into a colander and place the grated carrot and grated zucchini
onto the paper towels and press down on grated vegetables with your hands in the colander to drain the excess liquid.
In a large bowl with an electric hand mixer or stand mixer add almond flour, erythritol sweetener, baking powder, baking soda, cinnamon, cardamom, nutmeg, eggs, heavy cream, butter, vanilla extract, grated carrot and grated zucchini. Beat on medium until thoroughly blended.
Pour cake batter into the prepared pan. Cover the top of the pan tightly with a sheet of aluminum foil.
Add 1 ⅔ cup water to the Instant Pot and place the steamer rack into the pot. Place covered cake pan on the steamer rack.
Close, lock lid, and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure or Cake Setting (if your Instant Pot has the Cake button) and set the cook time for 44 minutes.
Once cook time is complete, let the pressure naturally release for 10 minutes and then Quick release the remaining pressure.
Open the lid and carefully grasp the rack handles to lift the cake pan out of the pot. Remove the aluminum foil cover and let the cake cool for 25 to 30 minutes.
While the cake is cooling, you can make the frosting.
In a large bowl add cream cheese, 3 tablespoon erythritol sweetener, lemon juice, vanilla extract, and heavy cream. Use an electric hand mixer and beat on high until combined and creamy.
Once the cake has cooled completely, frost the cake, sprinkle with walnuts, slice and serve. Store covered in the fridge for up to 5 days.