Product:
Instant Pot Multi Pressure Cooker

Ingredients

• Cooking Spray or butter for greasing
• 125 g plain flour
• 50 g cup golden raisins
• 50 g golden caster sugar
• 50 g light brown sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 80 ml olive oil
• 1 tsp vanilla extract
• 2 large eggs
• 350 g carrot
• 250 ml Water

Frosting:

• 100 g cream cheese
• 100 g icing sugar
• 1/2 tsp vanilla extract
• Mini eggs for decorating

Instructions

1. Line a cake pan with cooking spray or butter and baking paper.
2. Toss the raisins with a 1 tablespoon of the flour in a small bowl to coat.
3. Combine remaining flour, caster sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves and allspice in a large bowl.
4. In a separate bowl, combine oil, vanilla, and eggs, then add to the flour mixture. Stir gently until blended, then fold in the carrot and raisins.
5. Pour batter into prepared cake pan and cover with foil, then add inch long slits in the foil at 12 / 3/ 6 and 9 o’ clock.
6. Place steam rack into inner pot and pour 250ml into pot, with the covered cake pan on rack, and put on the lid.
7. Select Slow Cook on High and program to 1 hour 30 minutes. (Cook additional time, if necessary, until a wooden pick inserted in centre comes out clean.)
8. Carefully remove lid from the Instant Pot, and transfer the cake pan to a wire rack. Lightly blot top of cake with a paper towel, if necessary, to remove any collected moisture. Cool for 10 minutes in the cake pan on a wire rack, then remove from pan to cool completely on wire rack.
9. To make the frosting: Beat cream cheese with a mixer until smooth; then add the icing sugar and vanilla, beating until smooth. Use a piping bag to decorate the edge of the cake and place mini eggs on top.