Go Back
–+ servings
Carrot cake cupcakes

Moist Pressure Cooker Carrot Cake Cupcakes You’ll Love

Indulge in these Moist Pressure Cooker Carrot Cake Cupcakes, delightful treats that combine sweet carrots and rich spices for a satisfying dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour spooned and leveled
  • 1 teaspoon Baking Powder essential for rise
  • 1/2 teaspoon Baking Soda acts as leavening agent
  • 1/4 teaspoon Salt balances sweetness
  • 2 teaspoons Ground Cinnamon adds warmth
  • 1 teaspoon Ground Ginger for sweet and spicy taste
  • 1/4 teaspoon Ground Nutmeg use sparingly
  • 1/2 cup Vegetable Oil or melted coconut oil
  • 1 cup Brown Sugar light or dark is fine
  • 2 large Eggs use room temperature
  • 1/2 cup Unsweetened Applesauce or sour cream/yogurt
  • 1 teaspoon Vanilla Extract use pure extract
  • 1 cup Shredded Carrots the star ingredient
  • 1/2 cup Chopped Walnuts or Pecans or Raisins optional

Equipment

  • Pressure cooker
  • Cupcake pan
  • mixing bowls
  • whisk
  • Spoon
  • Ice cream scoop

Method
 

Step-by-step Instructions
  1. Prepare the Cupcake Pan: Line a cupcake pan with paper liners.
  2. Whisk Dry Ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Mix Wet Ingredients: Mix vegetable oil and brown sugar until smooth.
  4. Add Eggs: Incorporate eggs one at a time into the wet mixture.
  5. Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture.
  6. Fold in Carrots and Mix-Ins: Gently fold in shredded carrots and any optional ingredients.
  7. Fill Cupcake Liners: Spoon batter into prepared cupcake liners, filling about two-thirds.
  8. Prepare the Pressure Cooker: Pour water into the pressure cooker and place the trivet.
  9. Cook Under Pressure: Secure the lid and cook for approximately 12 minutes.
  10. Cool the Cupcakes: Remove the cupcake pan and let cool on a wire rack.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 600IUCalcium: 20mgIron: 0.5mg

Notes

These cupcakes are perfect for sharing; ensure leftovers are stored properly to maintain moisture.

Tried this recipe?

Let us know how it was!