All That's Left Are The Crumbs: Masala-Chai Carrot Cake Pressure Cooker Recipe
This moist and flavorful carrot cake infused with masala chai spices delivers a cozy twist on a classic treat. Perfectly cooked in a pressure cooker, it combines the sweetness of pineapple and carrots with the crunch of walnuts for an irresistible dessert ready in under an hour.
Ingredients
Main ingredients
- 2 cups All-purpose flour for that solid cake base
- 1 ½ teaspoons Baking powder to give it a nice rise
- 1 teaspoon Baking soda to give it a nice rise
- ½ teaspoon Salt to balance the flavors
- 2 teaspoons Masala chai spice blend that adds a cozy kick
- ½ teaspoon Ground cinnamon for that sweet warmth
- ¾ cup Granulated sugar for just the right sweetness
- ½ cup Brown sugar for just the right sweetness
- 3 Large eggs to bind everything
- 1 cup Vegetable oil makes it moist and tender
- 1 teaspoon Vanilla extract to deepen flavor profiles
- 2 cups Grated carrots bringing fresh, natural sweetness
- ½ cup Crushed pineapple, drained for some tangy zip
- ½ cup Chopped walnuts packing a nice crunch in every bite
Instructions
Instructions
- Grease and flour a 7-inch round cake pan that fits inside your pressure cooker.
- Whisk together the flour, baking powder, baking soda, salt, masala chai spice blend, and cinnamon in a bowl until well combined.
- In another bowl, beat the granulated sugar, brown sugar, and eggs until smooth and airy.
- Stir in the vegetable oil and vanilla extract into the wet mixture until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to keep the batter tender.
- Fold in the grated carrots, drained crushed pineapple, and chopped walnuts gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Fill the pressure cooker’s inner pot with one cup of water. Place a trivet or rack inside and set your cake pan on top.
- Seal the lid, close the valve to build pressure, and cook on manual high pressure for 35 minutes.
- Let the pressure release naturally for 10 minutes, then quick release remaining pressure. Remove the cake and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Store leftovers wrapped tightly in the refrigerator for up to 4 days or freeze slices individually for longer storage.