Instant Pot Carrot Cake Cheesecake

Since I am a huge fan of cheesecake and carrot cake, I cannot pass up the opportunity to combine them into one fantastic dessert. Why choose when I can make my food-proof, decadent Instant Pot Carrot Cake Cheesecake and enjoy both? This is a great, hassle-free dessert when you don’t want to turn on the oven. Every bite tastes so rich and creamy that it feels like it is melting in your mouth.

Having an Instant Pot is so convenient because it saves me a lot of time and effort. I own two, so I can cook a few things in parallel. For example, I may fix Chicken Tikka Masala or Pork Stew for dinner in one, and in another, make my famous rice pudding for dessert, all of this in just under one hour.

If you are looking for a dessert that will impress and is guaranteed to be a crowd-pleaser, you have found the right one. The classic carrot cake layer is dense, chewy, and cruncy, featuring grated carrots, raisins, walnuts, and spices. While the cheesecake layer is velvety-smooth and indulgent, together they complement each other, creating a luxuriously satisfying dessert that is easy enough to make on a weekday yet impressive to share with guests on special occasions.

Why you will love this recipe 

• Perfect for Easter: a delightfully unique cake that is ideal for Easter celebrations. Top it with candy carrots and Easter eggs for a more festive, colorful, and appealing look.
• Both of my favorite spring desserts: Cheesecake and carrot cake! I cannot resist either, and combining them is having the best of both worlds.
• Real ingredients: I use real carrots, cream, and pure vanilla extract to make this cake taste extra fresh and moist. There are also no additives or preservatives, unlike bakery cakes. 
• Instant Pot convenience: Using the Instant Pot instead of the oven makes this recipe so much easier and faster. All I have to do is mix it all and let the pot take care of the rest, baking it in half the time. But remember, it still has to chill for 8 hours, so prep in advance.

What you will need

For the carrot cake

• Wet ingredients: I use vegetable oil instead of butter to get a tender, moist cake that stays that way for days. Butter turns solid when chilled, while oil remains liquid, making it a better tenderizer. Eggs provide the structure to keep it from crumbling while making it rich. They must be at room temperature to trap air more effectively, resulting in a lighter, fluffier texture. 
• Dry ingredients and spices: All-purpose flour; use baking soda instead of baking powder for a higher rise, since baking powder contains an acid that can result in a metallic or bitter taste. Besides salt, I add cinnamon and nutmeg to give the cake its warmth and sweet, earthy flavor. Brown sugar provides extra moisture, a caramel flavor, and a softer crumb. Pure vanilla extract enhances the overall flavor profile and aroma with an authentic vanilla taste.
• Produce: I don’t shred my organic carrots until I am ready to use them, so they stay nice and moist. I also use soaked raisins for bursts of moist, chewy sweetness. I chop my walnuts roughly so they can be felt and tasted in every bite. 

For the cheesecake

• Wet ingredients: I always use brick-style full-fat cream cheese, softened to room temperature to blend more smoothly and prevent lumps. My secret ingredient is the full-fat sour cream, also softened to room temperature. It creates a velvety texture and tangy taste that mellows out the richness. Another special ingredient is heavy cream, with at least 35% milkfat, to ensure smoothness and creaminess. Eggs keep the cake together and make it rich and creamy.
• Dry ingredients and flavor: I add a bit of all-purpose flour to my cheesecake for structure and stability. It also helps keep it from cracking as it cools. I use granulated white sugar because it dissolves easily, helps aerate the cake, and sweetens it. Pure vanilla extract has a clean, rich vanilla flavor without a chemical aftertaste. 
• Toppings: I add a layer of cream cheese frosting, topped with chopped walnuts and my homemade caramel sauce, to make this cake even more special. 

How to prepare 

Prepare the pan: First, I grease a 7-inch springform pan with nonstick baking spray.

Mix the carrot cake: Next, I beat the brown sugar and oil in a large bowl until light and fluffy, then mix in the eggs and vanilla. Then, I mix the baking soda, flour, nutmeg, cinnamon, and salt in a bowl before mixing them into the wet ingredients on low speed until well combined.  I gently fold in the walnuts, raisins, and carrots before pouring the batter into the prepared pan. 

Make the cheesecake: In another large bowl, I beat the cream cheese at high speed for about 4 minutes, or until smooth and creamy, stopping to scrape the sides and bottom of the bowl a few times.  Then I gradually mix in the flour and sugar, scraping the sides and bottom as needed. I add the cream, sour cream, and vanilla extract next, stirring just until combined, then scrape the sides and bottom of the bowl again. 

Add the eggs: I add the eggs one at a time, beating well after each. It is important not to overmix during this step. 

Cover the pan: After, I scoop the filling onto the carrot cake and then smooth it out, tapping the pan on the counter to remove air bubbles. I cover the top, sides, and bottom of the pan with foil, place a trivet inside, and add a cup of water to the bottom of the pan. Then I place the cheesecake on the trivet and seal the lid. 

Cook the cake: I cook it on high for 45 minutes and then let it naturally release until it is done. Then open the lid, remove the pan, and let it cool completely on the counter before refrigerating it for at least 8 hours. 

Frost and serve: Finally, I beat the cream cheese and butter until they are light and fluffy. Then, I add the vanilla and powdered sugar, 1 cup at a time, mixing well for 5 minutes. Frost the cake and top it with nuts and caramel before serving. 

Expert tip

Toasting the walnuts

There are a few ways to toast walnuts to enhance their flavor, and I highly recommend it. The easiest way is to use the oven. Just turn the oven to 350 degrees F and spread the nuts in a single layer on a parchment-lined cookie sheet. When the oven is heated, roast them for 5 to 10 minutes. Check them often and stir them around to make sure they don’t burn. They can also be toasted in a skillet on medium heat. They have their own oil, but I would still use a bit of spray to keep them from burning. Just keep them moving by shaking the pan, and they will be done in a few minutes.

More tips to consider:

• Make sure all of the ingredients are at room temperature before starting. 
• Do not grate the carrots until it is time to use them, so they do not dry out. Then, mix them with a bit of sugar first, and let them sit for 10 minutes to release any excess moisture. This is one time when you don’t want to pat your veggies dry!
• Be sure to use vegetable oil instead of butter for maximum moisture.
• For plump and juicy raisins, soak them in water for 30 minutes. 
• Toss raisins in a bit of flour before adding them to the batter so they don’t sink.

Recipe variations and add-ins:

• Flavored raisins: Give your raisins some extra flavor by soaking them in your favorite juice, tea, or booze. 
• Different cheese: Mascarpone will make this cheesecake richer, creamier, and more luxurious. For a lighter, airier cheesecake that is milder than cream cheese, try ricotta. 
• Whipped cream: Want to make this cake fancy and decadent? Add a dollop of my light and fluffy homemade whipped cream on top. Not only is it fast and easy to make in 10 minutes, but it also needs just 3 ingredients!
• Toasted nuts: I often toast nuts for a crunchier, nuttier topping. To make them sweeter, I have an easy recipe for candied pecans that anyone can make with just a few spices and sugar. 
• Fruity topping: Any kind of fruit topping is amazing on this cake, whether it is strawberry, cherry, lemon, or even persimmon. Try my unique, tangy persimmon jam on top for a special taste. 

Serving suggestions:

My favorite way to serve this delicious cake is for Easter with a whole spread of springtime recipes. One of my favorite main entrées for Easter is ham. This honey butter ham is hands down my favorite because of its flavor and how easy it is to make. It only takes 15 minutes to prepare with just a few spices, some butter, and honey. It always turns out perfectly juicy and tender. My slow-cooker brown sugar ham is another easy one because the slow cooker does all the work for me, and the brown sugar orange glaze is amazing. 

There are always some mouthwatering side dishes on my Easter table too. These Hasselback carrots are a stunner because they look so fancy, but they are so easy to make. For fun, I also like to make my deviled egg chicks. When it’s time to serve the dessert, I bring the chilled cheesecake and slice it. To get perfect slices, I wipe the knife clean after each slice and run it under cold water. I serve the cake with a dollop of pecan ice cream on the side, warm caramel, and chopped nuts.

How to store leftovers:

• Refrigerate: This Instant Pot cake will last for 3 to 4 days in the fridge in a sealed container.   
• Freezing: To freeze, I wrap leftovers in plastic wrap, then put them in freezer bags for individual servings so I can take one out at a time. They will last up to 3 months.   
• Defrost: I thaw these leftovers overnight in the refrigerator before serving for the best texture. 

Frequently asked questions

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