Instant Pot Carrot Cake

150 grams of all-purpose flour

½ tsp. baking soda

¾ tsp. baking powder

¼ tsp. salt

½ tsp. cinnamon

½ tsp. allspice

¼ tsp. ground nutmeg

2 eggs

3 tbsp. of yogurt

¼ cup of pineapple juice

4 tbsp. melted butter

½ cup of sugar

¼ of packed brown sugar

⅓ cup grated carrots

⅓ cup of sweetened flaked coconut

⅓ cup of chopped toasted pecans

In a large bowl, mix dry ingredients together.

In another bowl mix wet ingredients, including the sugars, carrots, coconut.

Fold wet ingredients into dry, mixing until just wet. Do Not Overmix.

Fold in the nuts.

Spray a 6 inch springform pan (or a fat daddios removable bottomed pan)

with cooking spray and pour in batter.

Pour 2 cups of water into the IP, place pan on trivet using a foil sling

Cook on manual for 32 minutes.

10 minute NPR.

Remove carefully. Let it cool and then ice with your favorite cream cheese icing recipe.

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