Baked Carrot Sheet Cake With Cream Cheese Frosting
By Traeger Kitchen
Infuse this classic baked recipe with some wood fired flavor. Carrots, pineapple and flaked coconut combine for a moist and flavorful cake topped with a delicious cream cheese frosting.
Prep Time
10 Minutes
Cook Time
30 Minutes
Pellets
Pecan
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Cup | flour |
| 2 Tablespoon | baking soda |
| 1/2 Teaspoon | salt |
| 2 Teaspoon | ground cinnamon |
| 3/4 Cup | vegetable oil |
| 2 Cup | sugar |
| 3 Large | eggs |
| 3/4 Cup | buttermilk |
| 3 1/2 Teaspoon | vanilla extract |
| 2 Cup | Carrots, grated |
| 1 Can | Pineapple, chunks/crush |
| 1 Cup | Coconut Flakes, large |
| 12 Ounce | cream cheese |
| 3/4 Cup | butter, softened |
| 16 Ounce | powdered sugar |
| 1 Cup | coarsely chopped pecans |
| As Needed | ground nutmeg |
Step
1
Sift together flour, baking soda, salt, cinnamon, vegetable oil and sugar. Beat eggs, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture with the motor running on low until just combined.
2
Fold in carrots, pineapple (8 oz can) and flaked coconut. Spray a sheet tray with nonstick spray and pour cake batter into the sheet tray.
3
When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
4
Place cake directly on the grill grate and cook 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
350 ˚F / 177 ˚C
00:30
5
Set aside to cool and make the frosting.
6
For the Frosting: Beat cream cheese and butter in a mixer fitted with the paddle attachment until creamy. Gradually add powdered sugar until light and fluffy. Add vanilla and mix until combined.
7
Top carrot cake with cream cheese frosting once cooled. Sprinkle with chopped pecans and dust with nutmeg. Enjoy!
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