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Add one cup of water to the bottom of the instant pot.
If not using a trivet with arms, fashion a sling by folding a 15 - 20 inch piece of tin foil over several times until it is 2-3 inches thick and slide it under the trivet.
Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt to a large bowl and combine.
In another bowl, whisk the eggs, then add the sour cream (or Mexican crema), oil, brown and white sugar, orange juice and vanilla.
Add in the flour mixture a little at a time. Once the mixture is combined, add in the carrots and nuts.
If you are using a non-stick pan, grease the sides with butter. Cooking spray can be used on pans that are not made with a non-stick coating (otherwise the cooking spray can form a gummy layer over time that will eventually ruin the pan).
Add the batter to the pan, and seal the top with tin foil to prevent any steam from getting inside the pan.
Place the pan in the instant pot on top of the trivet.
Place the lid on the instant pot and make sure the valve is set to "Sealing".
Set the pot on "steam" for 40 minutes.
Allow the instant pot to naturally release for 10 minutes.
Release any additional steam and remove the cake. Allow it to cool on a cake rack for about 20 minutes. The cake may now be removed from the pan. If using a regular pan run a knife around the edge of the pan to make sure no cake is stuck to the edge.
Directions for the frosting follows. Make sure the cake is completely cool before frosting.
Directions for baking in the oven.Preheat the oven to 350 degrees (177 celsius).
Bake uncovered for 30 and check for doneness with a toothpick.
Continue cooking until the toothpick comes out clean.
Removed and cool on a wire rack for 15 minutes before removing the cake from the pan.