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(Instant Pot) Great Aunt Helen's Fresh Carrot Nut Bread
  • 1 ⅓ c sugar
  • 1 ½ c cold water
  • 1 c ground raisins
  • 2 large carrots, grated
  • 1 t cinnamon
  • ½ t allspice
  • ¼ t nutmeg
  • ¼ t salt
  • 2 T butter
  • 1 c chopped walnuts
  • 2 c flour
  • 2 t soda
  1. Place sugar, water, raisins, carrots, spices, and butter in a saucepan (3 to 4 quart size).
  2. Boil slowly for about 10 minutes. Remove from heat and let cool completely (Do Not Use While Still Warm. It will be a gummy mess).
  3. To the cool saucepan add nuts, flour, salt, and soda. Stir quickly and pour into Prepared pan of your choice. (Grease/butter/spray/parchment paper)
  4. I use my 7" Fat Daddio cheesecake pan with removable bottom. Line the bottom w/parchment paper. Pour in batter.
  5. Pour 1 to 2 cups water into IP liner. Place cake pan on trivet, using foil sling, close and lock lid, seal vent, manual - high pressure, 60 min, 10 min NPR, then QR. Use toothpick test. If it comes out clean then its done.
  6. Remove pan carefully from IP liner. Remove bread from pan to wire rack.
  7. When bread has cooled, wrap tightly and wait a day, so it has time for the flavors to mellow.
  • Old family recipe from my Great Aunt Helen Mudge from Escondido, CA. Recipe makes one loaf. She would bake in conventional oven at 325* for 1 ¼ hours. I baked it under pressure and it turned out pretty good.

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