Instant Pot Carrot Cake Bites Food

INSTANT POT CARROT CAKE BITES

Steps:

• Prepare cake according to package directions.
• .Before baking, add 1 cup water to the instant pot.
• Grease egg cups with nonstick cooking spray and use a 3 tablespoon portion scoop to scoop batter into each up.
• Place the pan onto the trivet and carefully lower it into the pot. Place the lid onto the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 12 minutes. When cooking is complete, quick release pressure and carefully open pot.
• Remove trivet and pan from the pot and set aside to cool for 2-3 minutes. Flip pan to remove cake bites from the pan. Set aside to cool completely.
• Add water to the instant pot, about 1/2 cup. Re-spray the pan with cooking spray and add batter to the pan and repeat the process twice.
• Once all cake bites are cooled, place frosting into a bag fitted with a 1M tip. Pipe frosting onto each cake bite and sprinkle with chopped walnuts. Serve immediately or store loosely covered until ready to serve.

CARROT CAKE BITES

Steps:

• Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
• Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
• Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
• Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.