Instant Pot Carrot Cake Boxed Mix in Stacker Pans
Equipment
- Stacker pans
Ingredients
Cake Mix
- 1 Box Duncan Hines Carrot Cake Mix (mix is larger than most 21.41 oz)
- 3 lg eggs
- ¼ cup oil
- 1¼ cups hot water to hydrate the carrots and raisins in the mix-also goes into the cake
Cream Cheese Frosting
- 8 oz cream cheese room temp
- ½ stick butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- First, prepare your stacker pans by placing a parchment circle in the bottom and then spraying the sides with cooking spray.
- Make cake batter according the the package directions. This batter is made by hand and no mixer is involved which will make for a pretty dense cake.
- Once your batter is mixed, pour evenly into your stacker pans. Cover top pan with foil. If I use the lid that comes with the pans, the upper cake doesn't cook very well. So leave it off. Stack up your pans and lock into the wire holder that comes with them and put them in your pressure cooker with 1 cup of water in the bottom.
- Set pot to cook for 30 minutes pressure cook high. 20 min NPR
- After NPR remove cakes from pot and place on a trivet or cooling rack. Let cakes rest in pan for 15 minutes before removing.
- After your cakes have rested, you can turn them out of the pan by flipping the pan over gently onto your hand and placing each cake onto a cooling rack.
- Let cakes cool for a couple of hours to room temp before frosting them. If your cake is warm at all, your frosting will melt.
Frosting
- Make sure your ingredients are nice and soft at room temp. Grab your electric mixer, add cream cheese and butter together in a medium stainless steel mixing bowl. Cream together until smooth, about 2 minutes. Scrape sides down with spatula and mix again for a bit.
- Add in the vanilla extract and mix again.
- Mix in powdered sugar 1 cup at a time. Slowly on a low to medium speed.
- Once your frosting is mixed, you can set it aside until your cakes are cool. DO NOT frost your cakes until they are room temp. Be patient.
- When your cakes are completely cool. Go ahead and frost it. Start with frosting the middle layer.
- Then move on to the outside of the cake. Using an offset spatula or butter knife works well.
- Start with a thin layer and build on that.
- If you have a EuroStrainer for yogurt. You can turn that upside down to store your cake in the fridge.
- Your cake will look amazing!
Tried this recipe?Let us know how it was!
The cake mix I used was Duncan Hines and the batter it makes is pretty dense. So the cake turns out pretty dense as well, but it is also moist. My family loved the cake and were so excited to see such a fancy cake on a nice pedestal. Looks impressive and easy to do.
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Instant Pot Carrot Cake Boxed Mix in Stacker Pans
Servings: 10 servings
Equipment
- Stacker pans
Ingredients
Cake Mix
- 1 Box Duncan Hines Carrot Cake Mix (mix is larger than most 21.41 oz)
- 3 lg eggs
- ¼ cup oil
- 1¼ cups hot water to hydrate the carrots and raisins in the mix-also goes into the cake
Cream Cheese Frosting
- 8 oz cream cheese room temp
- ½ stick butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- First, prepare your stacker pans by placing a parchment circle in the bottom and then spraying the sides with cooking spray.
- Make cake batter according the the package directions. This batter is made by hand and no mixer is involved which will make for a pretty dense cake.
- Once your batter is mixed, pour evenly into your stacker pans. Cover top pan with foil. If I use the lid that comes with the pans, the upper cake doesn't cook very well. So leave it off. Stack up your pans and lock into the wire holder that comes with them and put them in your pressure cooker with 1 cup of water in the bottom.
- Set pot to cook for 30 minutes pressure cook high. 20 min NPR
- After NPR remove cakes from pot and place on a trivet or cooling rack. Let cakes rest in pan for 15 minutes before removing.
- After your cakes have rested, you can turn them out of the pan by flipping the pan over gently onto your hand and placing each cake onto a cooling rack.
- Let cakes cool for a couple of hours to room temp before frosting them. If your cake is warm at all, your frosting will melt.
Frosting
- Make sure your ingredients are nice and soft at room temp. Grab your electric mixer, add cream cheese and butter together in a medium stainless steel mixing bowl. Cream together until smooth, about 2 minutes. Scrape sides down with spatula and mix again for a bit.
- Add in the vanilla extract and mix again.
- Mix in powdered sugar 1 cup at a time. Slowly on a low to medium speed.
- Once your frosting is mixed, you can set it aside until your cakes are cool. DO NOT frost your cakes until they are room temp. Be patient.
- When your cakes are completely cool. Go ahead and frost it. Start with frosting the middle layer.
- Then move on to the outside of the cake. Using an offset spatula or butter knife works well.
- Start with a thin layer and build on that.
- If you have a EuroStrainer for yogurt. You can turn that upside down to store your cake in the fridge.
- Your cake will look amazing!
2 comments on “Instant Pot Carrot Cake Boxed Mix in Stacker Pans”
What are the dimensions of your stacker pans? Mine are 7″ x 1-3/4″. Thank you
Mine are 7″ x 2.5″
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