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Instant Pot Chicken Carrot Cake Recipe


2 cups carrots

1 (14 ounce) can diced celery

1/2 cup all-purpose flour

1 (4 ounce) can black beans, crushed

1/2 cup water

2/3 cup butter

2 eggs

1 teaspoon vanilla extract

2 1/2 teaspoons orange extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (5 ounce) square cake pans.

Make cake: Place carrots and celery in shallow baking dish. Place flour in small bowl. Place carrots on baking sheet. Cover with other carrots; press seam to seal. Place baking sheet on open baking sheet.

Bake, uncovered, at 350 degrees F (175 degrees C) for 10 minutes. Remove carrots from oven; leave bottoms to steam. Pour batter in pan; bake 1 minute. Let stand 5 minutes. Spread top layer with stuffing. Sprinkle top with white sugar and remaining carrots. Place seam side down on baking sheet; steam for 17 minutes, or until lined. Cool. Cover halfway with foil. Secure seam seal with toothpick. Press 1/2 cup filling back into center of cake (stuffing will not stick) Trim dead center leaf. Store in refrigerator.

Dissolve butter in water in large bowl.

In a large skillet over medium heat, melt brown sugar, coconut cream and butter; stir into brown sugar mixture.

Cut squash in 1/2 inch slices. Place carrot slices on top; cook and pull apart. Place celery slices on bottom; cook and pull apart. Reserve one carrot slice for garnish.

In a small mixing bowl, beat eggs into brown sugar mixture until smooth. Trust me on this one. Discard egg whites if possible, adding more to following instructions.

Stir vegetable oil into vegetable mixture, stirring while continuing to pour. Gradually stir in brown sugar, simmered for 2 minutes more.

Pour batter into prepared pans. Place on line baking sheets or cookie sheets, and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

Meanwhile, in a small mixing bowl, mix together brown sugar, coconut cream, remaining carrot slice, celery slice, carrot, celery, carrot and celery, celery slice and carrot.

Bake in the preheated oven for 50 minutes, until filling is bubbly and pastry is golden brown. Cool slightly before moving to chilled paper towels. Cool completely. Cool Tea Recipe

1 fluid ounce ginger ale

12 orange liqueurs

1 fluid ounce lemon-lime flavored carbonated beverage

Fill a tall glass half-full with ice. Pour in lemon-lime rims. Top with orange liqueur and orange liqueur garnish. Cover glass and set aside.

In a cocktail mixer, beat gin with ice and mix until ice is dissolved. Place orange liqueur in glass holders. Blend lemon-lime soda into mixture and pour into glasses or glasses in smaller portions. Serve at room temperature.