Pineapple Carrot Cake
The classical Carrot Cake re-invented for the Instant Pot! This is a sure-fire recipe that will make your kids fall in love with your cooking.
⏱️ Prep: 180 min🍳 Cook: 35 min
Nutrition
240
Calories
6g
Protein
11g
Carbs
2g
Fat
Ingredients
| 1 cup | 240 ml | pineapple, dried and chopped |
| 2 | carrots, chopped | |
| 1 1/2 cups | 360 ml | almond flour |
| 1 cup | 240 ml | dates, pitted and chopped |
| 1/2 cup | 120 ml | dry coconut flakes |
| 1/2 teaspoon | 2.5 ml | cinnamon powder |
| 2 cups | 480 ml | water |
Instructions
Add carrots to your food processor, pulse. Add flour, dates, pineapple, cinnamon, coconut, and pulse until the mixture is smooth. Pour into a springform pan. Add water to your Pot. Add a steamer basket and add the pan. Lock up the lid and cook on HIGH pressure for 35 minutes. Release the pressure naturally over 10 minutes. Store in your fridge and chill for 3 hours. Enjoy!