Quick & Cozy Spiced Carrot Cake Cups | Budget-Friendly Instant Pot Meals

👨‍🍳 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.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.