Go Back
+ servings
instant pot carrot cake cheesecake

Instant Pot Carrot Cake Cheesecake

Get the best of both worlds with delicious moist carrot cake and cheesecake made in your Instant Pot Pressure Cooker. 
Course Dessert
Cuisine American
Keyword carrot cake cheesecake, instant pot cake, instant pot cheesecake
Prep Time 15 minutes
Cook Time 35 minutes
resting time 8 hours
Total Time 50 minutes
Servings 4 people
Calories 818kcal
Author Tanya



  • 8 oz cream cheese softened
  • ½ cup granulated sugar
  • 2 Tablespoon sour cream
  • 1 Tablespoon all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract

Carrot Cake

  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla
  • ¼ cup crushed pineapple drained
  • 1 cup grated carrot
  • ¼ cup walnuts chopped


  • 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 :)




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)


Calories: 818kcal | Carbohydrates: 76g | Protein: 9g | Fat: 55g | Saturated Fat: 35g | Cholesterol: 147mg | Sodium: 399mg | Potassium: 303mg | Fiber: 2g | Sugar: 59g | Vitamin A: 6280IU | Vitamin C: 5.2mg | Calcium: 101mg | Iron: 1.8mg