How to Make Quick & Cozy Spiced Carrot Cake Cups
-
Grease four 6-ounce ramekins. In a bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
-
Add shredded carrots, oil, egg, milk, and vanilla. Stir until just combined.
-
Divide batter evenly among ramekins.
-
Pour 1 cup water into Instant Pot and place trivet. Arrange ramekins on the trivet.
-
Cover with foil. Cook on Manual/High Pressure for 13 minutes. Quick release.
-
Cool 5 minutes before serving. Top with a dusting of powdered sugar if desired.
Pro Tips for Perfect Quick & Cozy Spiced Carrot Cake Cups
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of all-purpose flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Quick & Cozy Spiced Carrot Cake Cups?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Quick & Cozy Spiced Carrot Cake Cups?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for all-purpose flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.