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Printable Instant Pot® Keto Carrot Cake Recipe


Stevia 0.5 cup
Coconut Oil 0.75 cup
Vanilla Extract (optional) 1 tsp
Eggs 4
Coconut Flour 1.5 cups
Almond Flour 1 cup
Baking Powder 1 Tbsp
Cinnamon 1 Tbsp
Nutmeg 0.25 tsp
Salt 0.5 tsp
Carrots 2.25 cups, grated
Pecan Pieces 1 cup


  1. Grate the carrots into a small bowl. To get 2 ¼ cups of grated carrots you will need about 2 large carrots. Set aside once grated.
  2. In a separate mixing bowl, mix the stevia, coconut oil and vanilla extract. The mix may look a little greasy and broken but that is okay! (is using).
  3. Add the eggs to the mix and stir well.
  4. Add the dry ingredients to the bowl (coconut flour, almond flour, baking powder, salt, cinnamon, nutmeg) and stir well to combine.
  5. Add the shredded carrots and pecan pieces and stir.
  6. Pour the batter into a greased 7 inch cake pan (grease the pan with coconut oil or butter) and cover the pan with foil to prevent moisture from touching the cake during the cooking process.
  7. Place the metal rack in the Instant pot and then add 2 cups of water to the bottom of the pot. Lower the cake into the Instant Pot® and set it on top of the metal trivet.
  8. Place the lid on the Instant Pot® and seal, making sure the steam valve is also set to “seal”. Press the “Steam” button and set the timer for 45 minutes. The Instant Pot® will take a few minutes to reach the full temperature and then it will begin the countdown on the timer.
  9. When the timer goes off, do a manual pressure release by carefully opening the steam valve to let the steam escape from the Instant Pot®. Lift the cake out of the pot and remove the foil. Use a dry paper towel to dab off any water that may have gotten on top of the cake.
  10. Let the cake cool and then ice the cake with Keto friendly cream cheese frosting and serve!

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