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Baked Carrot Sheet Cake With Cream Cheese Frosting

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 Min

Cook Time

30 Min

Pellets

Pecan

Ingredients

Number of People Serving

8

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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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