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Pressure Cooker Carrot Cake
Number of Servings: more than 8
My Yacht Name: Oro Negro
Yacht Manufacturer: Island Packet
Ingredients: 3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 tsps vanilla extract
1 8oz can crushed pineapple with juice 3/4 cup chopped pecans
Frosting
3 cups confectioners sugar
1 8oz pkg cream cheese
1/2 cup butter
1 1/4 tsp vanilla extract
Directions: Needed: 8qt or larger pressure cooker 2 8x1.5 inch round cake pans 2 1 inch spacers In a large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon set aside. In another large bowl mix eggs, oil 1 1/4 tsp vanilla. Stir first bowl into second bowl. Then add pineapple, carrots and the pecans. Prepare the pans by greasing and flouring. Pour batter into pans. Pour a little less into one of the pans, this will be the lower pan. Place a 1 inch spacer in the bottom of the pressure cooker, add 4 cups of water and set lower pan on lift. Place a 1 inch spacer on the top of the pan and place the second pan on top of this. Place lid on and seal cooker. Turn high burner to high until the jiggler begins to move then lower heat as low as you can and still keep the jiggler going. Cook for 30 to 35 minutes from the time the jiggler begins to move. Release pressure as per cooker instructions for rapid release ie don't let it sit on the stove until cool. Remove pans to cooling rack. While the cake is cooling make the frosting. Combine confectioners' sugar, cream cheese, butter, and 1 1/4 tsps vanilla. Beat until smooth. Frost the top of the lower cake. Place next layer of cake on top. Frost the rest of the cake.
Comments: This recipe was converted from a recipe that called for a 9x13x2 pan as a way to learn to bake in a pressure cooker. I have the 8 quart Pro-selections cooker they sell at the boat show. If you have a smaller cooker you could do one pan at a time, I believe you would do each for 30 - 35 minutes still but I haven't tried it that way. If you don't have confectioners' sugar but have a blender or food processor you can make your own by grinding regular sugar until it is power fine. If the top of the lower layer of the cake get messed up by the spacer don't worry, you've going to frost it and stick and layer on top of it anyway. The spacers could be just about anything, I've been using bent coat hangers.
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