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Carrot Cake Breakfast Cake with Cream Cheese Yogurt Frosting Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 45 minutes Carrot cake for breakfast!? Absolutely! This breakfast cake has all the flavors of a classic carrot cake including the cream cheese frostingand is a great way to start the day with whole grains and lots of protein. Coat a half-size Bundt pan with nonstick cooking spray. In a medium bowl, stir together the flour, baking powder, cinnamon, salt, nutmeg, and ginger. Set aside. In a large bowl, whisk the eggs and brown sugar until smooth. Add the melted butter, yogurt, and vanilla. Whisk again until smooth. Add the dry ingredients and whisk just until blended. Fold in the carrots and raisins. Spoon the batter into the prepared Bundt pan. Pour 1 cup (240 ml) of water into the pressure cooker cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid. With the sling, transfer the pan to a wire rack to cool, uncovered, for 5 minutes. Gently loosen the edges, remove the cake from the pan, and cool 5 to 10 minutes on a wire rack. Serve warm with a drizzle of cream cheese yogurt frosting. Tip: Save the leftovers! This cake reheats great and its also yummy eaten cold. Cream Cheese Yogurt Frosting Prep Time: 5 minutes | Cook Time: 0 minutes |Total Time: 5 minutes | Yield: 3/4 cup (about 150 g). 1/4 cup (50 g) whipped cream cheese (see Tip) | 1/4 cup (60 g) plain Greek yogurt | 1 to 2 tablespoons (15 to 30 ml) milk | 3 tablespoons (24 g) powdered sugar | 1/2 teaspoon vanilla extract. In a large bowl, combine the cream cheese, yogurt, milk, powdered sugar, and vanilla. Using a handheld electric mixer, mix the ingredients on medium speed until smooth. Refrigerate up to 1 week or until ready to use. Tip: The whipped cream cheese is a little different than regular cream cheese. In a pinch, you can substitute regular cream cheese, but you may need to add a bit more milk to get the desired consistency. For a twist, make this frosting using one of the many fun flavors of whipped cream cheese available. Yield: 4 to 6 servings Nonstick cooking spray, for preparing the pan 1 cup (96 g) whole-wheat pastry flour or (125 g) white whole-wheat flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 5 large eggs 1/2 cup (120 g) packed light brown sugar 2 tablespoons (28 g) unsalted butter, melted 2 tablespoons (28 g) unsalted butter, melted 1 1/2 cups (360 g) plain Greek yogurt 1 teaspoon vanilla extract 1 1/2 cups (165 g) shredded carrots 3/4 cup (110 g) raisins Cream Cheese Yogurt Frosting Read more

Details e-book Instantly Sweet

🗸 Author(s): Barbara Schieving,Marci Buttars
🗸 Title: Instantly Sweet: 75 Desserts and Sweet Treats from Your Instant Pot or Other Electric Pressure Cooker
🗸 Rating : 4.5 from 5 stars (355 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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