Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
- 3 large Eggs
- 1 cup Grated carrots, fresh
- ½ cup Vegetable oil
- ½ cup Crushed pineapple, drained
- 1 teaspoon Vanilla extract
- ½ cup Chopped walnuts, optional
- ½ cup Raisins, optional
- 8 oz Cream cheese, softened (for frosting)
- ¼ cup Unsalted butter, softened (for frosting)
- 2 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
- Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Beat eggs, then add grated carrots, vegetable oil, crushed pineapple, and vanilla extract. Mix well.
- Gradually add dry ingredients to wet, stirring until just combined.
- Fold in walnuts and raisins if using.
- Grease silicone cupcake molds or a pan that fits in the pressure cooker. Pour batter evenly into molds.
- Add 1 cup water to the pressure cooker pot, place trivet, then cupcake molds on top. Seal and cook on high pressure 22 minutes, then quick release.
- Cool cupcakes completely before frosting with cream cheese frosting made by beating cream cheese, butter, powdered sugar, and vanilla extract.
Notes
- Store cupcakes in an airtight container. Enjoy at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Pressure-Cooked
- Cuisine: American
- Diet: Vegetarian