Date Sweetened Carrot Cake
Indulge in this extra moist carrot cake, perfectly baked in your Instant Pot and naturally sweetened with dates. This wholesome dessert features whole wheat pastry flour and a creamy cashew-date icing, making it a delightful, refined-sugar-free treat. Ideal for summer baking as it won't heat up your kitchen, or for holiday gatherings when your oven is in high demand.
Instructions
- 1
Add water (1.5 cup) to your instant pot insert and then put your rack in it. This will keep the pan above the water.
- 2
Prepare a pan that fits into your 6 quart instant pot. Spray the pan with [oil spray] and/or line with parchment paper.
- 3
Mix all the dry ingredients: whole wheat pastry flour (1.5 cup), baking powder (0.75 tsp), baking soda (0.75 tsp), ground cinnamon (0.5 tsp), ground cardamom (0.25 tsp), ground allspice (0.25 tsp), ground ginger (0.25 tsp), and salt (0.25 tsp) in a large mixing bowl.
- 4
In a smaller bowl, mix the wet ingredients: ground flax seed (2 tbsp) (mixed with 0.25 cup warm water), plant milk (0.5 cup), avocado (0.25 cup), and orange flower water (0.5 tsp) (or substitute vanilla). Add the mix-ins: shredded carrots (1 cup) and chopped dates (1 cup). Mix well, then add the wet mixture to the dry mixture.
- 5
Spread the batter in the prepared pan. Cover with aluminum foil and seal well so water will not get in.
- 6
Place the covered pan on the rack in your instant pot.
- 7
Cook on high pressure for 50 minutes. Now is a good time to start the icing. Let the pressure release naturally.
- 8
Place the cashews (0.5 cup), chopped dates (0.5 cup) and water (0.5 cup) into a saucepan and bring to a boil. Take off the heat and let cool.
- 9
Take the cooled mixture and put it in a small blender. Blend until smooth and add extra [water] if needed. Blend in orange flower water (1.5 tsp).
- 10
Ice the cooled cake and enjoy!
Nutrition Facts
Per portion