Description
A moist and fluffy carrot bread made in the Instant Pot, infused with warm spices and the sweetness of fresh carrots.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Mix the grated carrots, brown sugar, and vegetable oil in a large mixing bowl until fully incorporated.
- Incorporate the Greek yogurt and eggs into the mixture, blending until smooth.
- Prepare the dry ingredients by whisking together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Combine the dry mixture gradually into the wet ingredients, folding gently to maintain fluffiness.
- Add the vanilla extract and stir until just combined.
- Prepare the Instant Pot insert by greasing it or lining it with parchment paper.
- Pour the batter into the prepared insert, smoothing the top with a spatula.
- Set to cook on high pressure for 50 minutes.
- Release pressure naturally for 10 minutes, then quick release the remaining steam.
- Cool the loaf completely on a wire rack before slicing.
Notes
Serve with cream cheese or butter for an elevated taste. Leftovers can be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg