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Mini Egg Carrot Cake Recipe

Mini Egg Carrot Cake

Course cake, Dessert
Cuisine British


  • Instant Pot Multi Pressure Cooker


  • 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 lightly beaten
  • 350 g carrot finely shredded
  • 250 ml Water


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


  • Line a cake pan with cooking spray or butter and baking paper.
  • Toss the raisins with a 1 tablespoon of the flour in a small bowl to coat.
  • Combine remaining flour, caster sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves and allspice in a large bowl.
  • 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.
  • 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.
  • Place steam rack into inner pot and pour 250ml into pot, with the covered cake pan on rack, and put on the lid.
  • 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.)
  • 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.
  • 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.
Keyword Instant Pot
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