Carrot Cake in the Instant Pot (Gluten Free)

Recently one of my followers asked me to make a carrot cake in the instant pot. I thought to myself, hmmm, why not make it gluten free? So that is exactly what I did. I discovered a brand of gluten free flour that I love! It’s called King Arthur Flour. If you haven’t found that perfect gluten free flour yet, you might want to give this one a try. However, if you don’t have to worry about being gluten free, you can make this recipe with all purpose flour.

I was very pleased with my carrot cake. It came out beautifully and tasted amazing. It was super moist. The cake was dense and the texture a little different from my oven baked cake, but the texture didn’t bother me. One of my friends tasted the cake and said she didn’t care for the texture, but it didn’t stop her from eating the whole piece of cake. She said it tasted delicious.

Watch the video to see step by step instructions on how I made the cake. If you want to help a girl out, please let the ad play at the beginning and or end of the video. Thanks so much. I would be delighted to have you subscribe to my YouTube channel as well.

Do you have an instant pot? If so, what is your favorite thing to cook in it? If you have any suggestions on something you would like to see me cook please leave it in the comments down below. If it is something I feel that I can make I will sure give it a try.  Have a great day my friend. Enjoy the video!


Carrot Cake Recipe:

2 cups of gluten free flour

1/2 teaspoon salt

2 teaspoons of cinnamon

2 cups of sugar

1/2 teaspoon of baking soda

1 cup of extra virgin olive oil

4 eggs (bring them to room temperature)

3 cups of carrots shredded

Mix all dry ingredients together, then add grated carrots, oil, and eggs one at the time and mix well. Bake in double steam pans in your instant pot for 45 minutes. Allow it to self release. (Approximately 30 minutes.) Test with tooth pick. If it comes out clean, it’s done. Allow cake to cool before icing.

1 box of cream cheese (8 oz size)
1/2 cup of chopped pecans
1/2 stick of butter
2 tablespoons of vanilla
1 pound bag of powdered sugar
1 bag of coconut (optional)

Have cold ingredients at room temperature. Cream sugar and butter. Add cream cheese and vanilla. Now stir in coconut and pecans.


The Instant Pot I used in the video can be found here:

The 8 quart instant pot can be found here:

You can find my Ninja here:

Double Steam pans:

Steam Release Accessory

Sealing Rings for instant pot lid

Silicone Mini oven mitts

You can find my kitchen aid mixer here:

Air Fryer:


Pyrex bowls

Gluten Free Flour

Cooking Pot

Tramontina Reverseable Grill Griddle/Quick Defrosting Tray

My Anova Precision Cooker:

My Foodsaver:

You can find Pyrex dishes I use in my instant pot here:

You can find my Vitamix here:

Grapeseed Oil can be found here:

The Henna I use can be found here:

My sound machine:

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Published by thegingeroptimist

My name is Jan McIntyre, also known as The Ginger Optimist. I love Jesus, cooking, baking, making my own DIY products, photography, makeup, bargain shopping and encouraging others.

7 thoughts on “Carrot Cake in the Instant Pot (Gluten Free)

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