How to Make Egg-less Carrot Cake in a Pressure Cooker
Super Soft, Moist, and Delicious!
Sometimes I make a cake in the pressure cooker. The Egg-less carrot cake I made in the pressure cooker was soft and yummy.
It was moist, crunchy (because of dry nuts), flavorful, and delicious.
Making this cake took me about 45 minutes, from making the batter until having the baked cake on the table. Though sometimes people consider cakes as unhealthy, I consider them, especially this carrot cake nutritious because of the healthy ingredients that go into the recipe.
Please follow the instructions carefully to get a moist, crunchy, and flavorful carrot cake. Enjoy this yummy dessert whenever you want, during tea time or for celebrations!
Let's start the recipe straight away!
Cook Time
Ingredients
- 1 cup all-purpose flour (maida)
- 2/3 cup sugar, powdered
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (cooking soda)
- 1-2 pinches salt
- oil 1/4 cup
- 1/2 cup yogurt or thick curd
- 2 tablespoons dry nuts, almonds and walnuts made into tiny pieces
- 1/2 teaspoon all spice, or a mixture of 1/4 teaspoon cinnamon powder and 1/4 teaspoon nutmeg powder
- 2/3 cup carrots, grated
- 2 1/2 cups salt, for baking
Instructions
- Add salt to the pressure cooker in which you want to bake the cake. Heat the cooker. Place a wired stand on the salt and a perforated plate over it.
- Preheat the cooker while placing its lid.
- In a mixing bowl, add the flour, powdered sugar, allspice powder (you can use a mixture of cinnamon powder and nutmeg powder instead), baking powder, baking soda, salt, and chopped dry nuts. Whisk it.
- In another bowl, add yogurt and oil. Mix well.
- Combine the wet and dry mixtures. Add grated carrot. Gently mix the contents. Check for the consistency of the batter. It should have a dropping consistency. If you feel the batter is thick, add a few teaspoons of milk to adjust the consistency.
- Grease a 7-inch diameter tin or container with some oil. Pour the cake batter into the greased container. Gently tap the container to remove the air bubbles, if any.
- Place the container inside the pressure cooker. Place it in the center for getting an evenly baked cake.
- Bake the cake at medium-high heat.
- After 20 minutes of baking, open the lid and check whether the cake has baked or not. You can do it by inserting a skewer inside the cake. If it comes out clean, the cake is baked. Otherwise, you have to bake it for some more time.
- My cake took 25 minutes to bake.
- Once baked, turn off the heat and take the container out. Set it aside for cooling.
- Once it cools down, run a knife along the edge. Invert the container on a plate and tap it. You will get the cake on the plate.
- Now, your favorite carrot cake is ready! Cut it into your desired shape and size. Enjoy eating the yummy carrot cake!
Photo Tutorial
Note
1. The time a cake takes to bake depends on the shape, size, and thickness of the cake container.
2. The heat you use for baking also determines the baking time.
3. I used a 7-inch diameter cake container and baked it on medium-high heat. It took me about 25 minutes to bake.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 54 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Carbohydrates 9 g | 3% |
| Sugar 4 g | |
| Fiber 1 g | 4% |
| Protein 1 g | 2% |
| Cholesterol 3 mg | 1% |
| Sodium 8 mg | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
