This Instant Pot Cake recipe combines moist Carrot Cake and Creamy Delicious Cheesecake all in one dish. Now you can have the best of both worlds with this cake recipe.
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FULL RECIPE AND INSTRUCTIONS ARE AVAILABLE IN THE RECIPE CARD AT THE BOTTOM OF THE POST. YOU CAN FIND IMPORTANT TIPS/TRICKS IN THE BLOG POST.
Happy Birthday to Me! I usually celebrate my birthday by going out to The Cheesecake Factory and having a wonderful dinner followed by a delicious slice of cheesecake. If you’ve ever been to the Cheesecake Factory, then you know that they have tons of cheesecakes on their menu.
My favorite cheesecake on the menu is the Carrot Cake Cheesecake. It’s moist carrot cake combined with delicious creamy cheesecake. It’s the best of both worlds!
I started to make this cake at home a few years ago and I would typically use the oven. Now I use my Instant Pot Pressure Cooker because I love it so much.
How to make Cake in an Instant Pot
When making a cake in your Instant Pot, you’re going to use a trivet or baking sling and pour your liquid in the bottom of the Instant Pot. It’s perfect for cakes that you want to keep moist.
Some brands of the Instant Pot have a cake setting for “baking” a cake. I tend to ignore the many fancy settings and stick with Manual or Pressure Cook setting.
You’ll want to cook this cake for 35 minutes of high pressure.Once your timer is up, let it natural release for 10 minutes and then release the remaining pressure.
Special Bakeware for Instant Pot Cake
If you have a 6QT Instant Pot, like I do, you will need a smaller pan to fit inside the instant pot. I use a 7-inch springform pan from this kit.
I also use a silicone bakeware sling to lower my cake pan into the Instant Pot. A foil sling could work as well but I decided to invest in this silicone sling and I’m so glad I did. Makes putting bakeware in and out of my Instant Pot so much easier.
If you choose to go the foil sling route, you can learn more about creating a foil sling here.
Tips for Instant Pot Carrot Cake Cheesecake
- Make sure all ingredients are room temperature prior to getting started. That’s the #1 rule in baking cakes and cheesecakes.
- Allow cheesecake to cool on counter for atleast 30 minutes before placing it into fridge for refrigeration.
- Refrigerate for at least 2 hours, although overnight is best.
- Cover cake pan with foil before pressure cooking. That will help keep liquid off the top of your cheesecake. If liquid still gets on your cheesecake it will be perfectly fine.
- When layering this cake, make sure to start with the carrot cake layer first. That will act as your base for your cake. Make sure your top layer is the cream cheese batter.
I hope you enjoy this Instant Pot Carrot Cake Cheesecake as much as we do. Until next time, Enjoy 🙂
Looking for more cake recipes? Try these out:
- Mini Carrot Rum Cakes
- Simple Pumpkin Cake Recipe
- The Best Red Velvet Cupcakes with Cream Cheese Frosting
- Grapefruit Cake with Glaze
- Instant Pot Chocolate Cake Bites
If you’re looking for more Instant Pot Desserts, try this instant pot bread pudding, this instant pot rice pudding or this round up of dessert recipes for your Instant Pot.
Pin Instant Pot Carrot Cake Cheesecake For Later
Instant Pot Carrot Cake Cheesecake
Ingredients
Cheesecake
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 2 Tbsp sour cream
- 1 Tbsp all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
Carrot Cake
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 1 large egg
- 1 tsp vanilla
- ¼ cup crushed pineapple drained
- 1 cup grated carrot
- ¼ cup walnuts chopped
Instructions
- Grease a 7 inch springform pan, set aside.
- Prepare cheesecake batter by placing cream cheese, sugar, sour cream, and flour in a medium sized bowl. Use a hand mixer and beat on medium speed until smooth. Then add your egg and vanilla and continue beating until blended. Set aside.
- Prepare cake batter by placing vegetable oil and sugar in a separate medium bowl. Use a hand mixer and beat on medium speed until blended. Add flour, baking soda, cinnamon, nutmeg, and salt, egg, and vanilla extract. Beat on medium speed until well blended. Add carrots, pineapple, and walnuts to bowl and fold into batter by mixing with a spatula.
- Pour about half of the the carrot cake mixture into the bottom of your greased springform pan, spreading it out so it covers the bottom of the pan. Then add cream cheese batter in the middle of the carrot cake batter. Lightly spread the cream cheese mixture over the cake mixture. Repeat these steps until all batter is in the springform pan, finishing with cream cheese layer on top.
- Cover springform pan with foil paper.
- Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
- Cook on high pressure for 35 minutes, allow to natural release for 10 minutes.
- Remove cake and allow to cool on counter, then transfer to fridge. Refrigerate 2-24 hours, the longer the better. Enjoy 🙂
Video
Notes
Notes on Instant Pot Cake (Carrot Cake Cheesecake)
- Make sure all your ingredients are at room temperature before beginning. This ensures that your cheesecake isn't lumpy.
- You can use this method in any electric pressure cooker, no need for a special cake button.
Tools used for Instant Pot Cake (Carrot Cake Cheesecake)
Nutrition
Step by Step photos of Instant Pot Carrot Cake Cheesecake
Use a handmixer and beat cream cheese, sugar, flour, sour cream on medium speed until combined. Add egg and vanilla and beat until incorporated.
In a separate bowl, combine vegetable oil and sugar and mix with beater until combined. Add flour, baking soda, egg, and vanilla extract. Mix again until combined. With a rubber spatula, fold in carrots, pineapple, and walnuts.
Layer the mixtures in a greased 7 inch spring form pan. First add the carrot cake mixture and spread over the entire bottom of the pan. Then add a little bit of the cream cheese mixture. Then more carrot cake, and finish with a layer of chream cheese mixture at the top.
Add 1 cup of water into Instant Pot. Place cake covered with foil on trivet or bakeware sling. Cook on high pressure for 35 minutes, natural release 10 minutes, then release remaining pressure.
Once you remove your cake and uncover it, it will look like this. Allow it to cool on your counter for about 30 minutes.
Once it’s cooled on the counter for a bit, put cheesecake in your fridge and refrigerate for at least 2 hours. If you can, refrigerate it overnight, that would be best. *Notice how the cake has pulled away from the sides of the pan. It makes removing the spring form easy.
Dottie says
I am making your carrot cake cheese cake for the second time in a week !
My Husband absolutely loves it . He’s been telling everyone about it.
I did have to cook 5 minutes longer. Delicious 😋
jmmz says
Thank you for sharing the recipe! We love carrot cake and I always request it for my birthday.
Trish says
Has anyone had there cake raise up and stick to foil? 🙁 … mine did
Tanya says
Hi Trish,
It shouldn’t. It will rise a little but not enough to go above the top of the springform pan.
Lynda says
Tried this in a 7″ springform pan as directed, but even after the 10 minute NPR it was batter in the middle. Would increasing the time to 40 minutes rather than 35 minutes help next time? I salvaged it in the oven this time. I have a 6qt Lux.
Tanya says
Hi Lynda, yes, increasing the time by 5 minutes should help for the next time.
SUE WARD says
Please reply to email. Can this carrot cheesecake be done in a normal oven, please? If so what temp and how long for
Tanya says
Yes, it can, but I haven’t made it in the oven with a specific time in such a long time I’d be guessing. Here’s a similiar recipe with oven directions. https://www.cookingclassy.com/carrot-cake-cheesecake/
C Kurtz says
This looks delicious! I have an 8 qt IP. What adjustments should I make, if any?
Tanya says
Hi C Kurtz, I don’t own an 8 qt so I couldn’t tell you with 100% accuracy. However, my suggestions are I’d increase the water in the bottom to 2 cups if using the 8qt and keep the timing the same. If it’s not done, I’d pop it back in for 5 minutes more.
LiaLime says
Hi! I really want to try this recipe for Valentine’s day. My husband’s favorite is carrot cake. I was hoping to make a really small heart shaped cake. The pan is 4x4in and 1 3/4in deep. Do you have any tips for adjusting the cook time for a tiny cake? Thank you!
Tanya says
That’s so awesome and a great idea. I’ve never made the cake in a smaller pan. However, if you decrease the cook time and it’s not finished, you can increase the cooking time until it’s set in the middle.
Kimberline says
Trying it right now it’s in the instant pot was very easy to make will let you know how it tastes tomarrow.
LeeAnn says
Hi Oreocremerocks from YouTube, happy belated birthday! I’m a November baby too, and although I didn’t find your recipe in time to treat myself to this scrumptious came on the day, I have twice done so since! This is also a recipe my husband loves as much as I do, and that is a huge treat too. We don’t share the same taste in desserts, so usually we trade off, one tolerating the others choices. I’m going to try this with red velvet cake for Christmas, if I can wait that long! I’m so grateful for this recipe, my two absolute favorite desserts in one! Like I commented on YouTube, you ARE my Superhero! 😘💋
Krystal says
Hi! I’m so excited to try this recipe for Thanksgiving but I totally forgot the crushed pineapple. Is there something I could substitute?
Thanks so much,
Krystal
Tanya says
Hi Krystal, I’ve only made it with the crushed pineapple but I’d suggest leaving them out or adding raisins instead.
Ruthellen Sheldon says
Once I opened up my instant pot, the top of the cheesecake was gooey soft. It wasn’t set at all. I had to cook it 5 minutes longer. Still wasn’t cooked. I did 5 minutes more and now the top is almost entirely set (just one small gooey spot that has set a little since it cooled). I won’t cut into it til Thursday , but I’m curious if you have any idea what may have gone wrong. All ingredients were room temp except the pineapple was still a little chilly…
Tanya says
Hi Ruthellen, my only guess may be if you live in a higher altitude. You would have to add a few minutes to the cooktime to accomodate for that. After 30 minutes, your cheesecake should be mostly set with a little jiggle in the middle. It sounds like that’s what you eventually got. That time in the fridge should finish the setting of the cheesecake. I did receive one review on Facebook where a user did need an additional 10 minutes as well but her cheesecake still turned out great, so yours should be fine as well.
Ruthellen Sheldon says
Keeping my fingers crossed that it’ll be fine when I cut into it! The batter tasted delicious. I’ll comment after I serve it.
Robyn says
Mine was also soft an d goey in the middle. The cake did rise higher around the edge too, so it wasn’t flat and smooth on top. I’m at about 4000 altitude. Do you suggest longer cooking? 5 min? 10 min? Delicious though, inspite.
Tanya says
Hi Robyn, Yes, you will need to adjust the cooking time. i found this helpful chart article that describes how to adjust Instant Pot recipes for higher altitudes. https://healthyinstantpotrecipes.com/instant-pot-high-altitude-cooking-time-adjustments/
Lynnette Smith says
I love you recipes and videos. I’m making your collard greens and this cheesecake for Thanksgiving. 💙
Tanya says
That’s awesome Lynette, Thank you so much for the lovely comment 🙂 Please let me know how the recipes work for you and Happy Thanksgiving