Have you heard of the slow cooker on steroids? Well, check this out! If you haven’t heard of these amazing gadgets, let me be the first to tell you its a lifesaver in the kitchen! This pot cuts down cooking time compared to regular pots.

Give it a try and let us know how it goes in the comment box below. Enjoy!

Ingredients

• 1 cup all-purpose flour

• Cooking Spray

• 1/3 cup golden raisins

• 1/3 cup granulated sugar

• 1/3 cup light brown sugar packed

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 teaspoon ground ginger

• 1/4 teaspoon nutmeg grated whole

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground allspice

• 1/3 cup canola oil

• 1 teaspoon vanilla extract

• 2 large eggs lightly beaten

• 1 1/2 cups carrot finely shredded

• 1 cup Water

Frosting:

• 3 ounces cream cheese softened, 1/3-less-fat

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

Directions

1. To make the cake: Lightly spoon flour into a dry measuring cup; level with a knife.

2. Coat an 8-inch round (thin-rimmed) cake pan with cooking spray. Line cake pan with parchment paper; coat parchment paper with cooking spray, and dust with 1 tablespoon of the flour.

3. Combine raisins and a second tablespoon of the flour in a small bowl; toss well.

4. Combine remaining flour, granulated sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves, and allspice in a large bowl; stir with a whisk.

5. Combine oil, vanilla, and eggs in a small bowl; add to flour mixture, stirring until blended. Stir in carrot and raisins. Pour batter into prepared pan.

6. Remove inner pot from a 6-quart Instant Pot. Place steam rack in inner pot; fold handles under a rack. Pour 1 cup water into the pot, and place prepared pan on rack.

7. Tear off a 10 1/2-inch-long piece of aluminum foil; lay foil on top of the inner pot, gently smoothing it down the side of the pot. Trim pointed corners even with the rest of the foil, and tightly tuck it in under the rim.

8. Cut 1 (1 1/4-inch-long) slit in foil about 1 inch from the edge with a thin, sharp knife. Cut a second 1 1/4-inch-long slit parallel to and about 1 inch to the inside of the first. Repeat this procedure 3 times, creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9 o’clock. Set inner pot inside the cooker.

9. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes cook time. (Cook additional time, if necessary, until a wooden pick inserted in center comes out clean.)

10. Carefully remove the lid from Instant Pot. Blot any water that has collected on top of foil with a towel. Carefully remove foil from the inner pot, so as to keep condensation from dripping onto the cake.

11. Transfer pan to a wire rack. Lightly blot top of cake with a paper towel, if necessary, to remove any collected moisture. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

12. To make the frosting: Beat cream cheese with a mixer at medium speed until smooth; add powdered sugar and vanilla, beating until smooth. Garnish slices of cake with frosting.