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Easy Carrot Cake

Posted by Mary M. on February 7, 2013

Who would have thought that you would utter the words Traeger grill and carrot cake in the same sentence? Well, be prepared to start talking cause no wimpy, albeit tasty, carrot cake is enough to stump this grill! This recipe is so simple! There’s no grating required, which means you’ll complete this moist cake will all of your knuckles intact! And it will make your mind start reeling with the limitless possible creations you can make on your Traeger grill.

Easy Carrot Cake

In the bowl of a food processor or a blender jar, combine the following:

  • 8 large carrots, peeled and cut into 1-inch chunks
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla

A trick to measuring liquids to make sure that you get the right amount is to get down eye-level with the measuring cup.

(In this case we measured the milk and oil together at the same time.)

Process the carrot mixture until the carrots are in very small pieces.

In a large bowl sift together the following:

  • 2 cups granulated sugar
  • 2 cups flour
  • 2 tablespoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Make sure that after you sift it you also stir all the dry ingredients together. If it's not thoroughly mixed, you'll get pockets of baking soda or dry flour in the finished cake. You also want to avoid over-mixing the cake once you add in the wet ingredients. The Traeger grill is amazing but unfortunately, it can't undo the damage of an over-mixed cake.

Pour the blended carrot mixture into the dry ingredients and stir just until combined. (You can also add in 1 cup of raisins, if you like them.)

Grease a 9x13-inch baking pan with shortening or cooking spray. Pour the batter into the prepared pan. Now it's time to start up that magic-maker, your Traeger grill. Start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Then set the temperature at 350 degrees F and preheat, lid closed, for 10-15 minutes or until grill temperature registers 350 degrees F.

Put the pan in and bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. To ensure even baking, rotate the pan 180 degrees halfway through the baking time. Make sure you don't bake it too long it or else the edges will be a little bit crispier and a lot blacker than you'd like.

What's cake without frosting?! It's sad and lonely. Once the cake cools completely, whip up your favorite cream cheese frosting or you could even dust it with powdered sugar if you're not a frosting lover. (If you don't have a go-to cream cheese frosting use the one listed in the recipe link at the bottom of the page.)

The last step just may be the hardest, which is sharing it. It's moist and slightly sweet without being cloying and paired with a hint of tartness from the cream cheese frosting, it's perfection! With treats like this under your belt and your Traeger grill in hand, you can create anything!

Here's the printable version:

EasyCarrotCake.pdf (84.89 kb)