• Peel and grate carrots. Set aside.
  1 1/2 cups grated carrots
• Combine egg, sugars, oil, and sour cream.
  6 tbsp white sugar, 6 tbsp brown sugar, 1/4 cup vegetable oil, 2 large eggs, 1/4 cup sour cream
• In separate bowl, combine dry ingredients - flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  1 1/4 cup all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves
• Pour wet ingredients into dry ingredients and mix.
• Add grated carrots and mix again.
• Pour into 6" pan.
• Open Instant Pot. Add water and trivet into Instant Pot liner. Add pan.
• Close Instant Pot. Select Cake function or High Pressure for 35 minutes.
• When done, Quick Release or Natural Pressure Release. Both works.

Cream Cheese Frosting:

• Using mixer, blend together cream cheese and butter until smooth.
• Add in sugar and vanilla extract and mix again until smooth.