Easy Chocolate Carrot Cake

Author: traeger

Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty Rating: 1/5
  • 8 large carrots, peeled and cut into 1-inch chunks
  • 4 Eggs
  • 1 cup(s) Vegetable Oil
  • 1/2 cup(s) Milk
  • 1 teaspoon(s) Vanilla
  • 2 cup(s) Granulated Sugar
  • 2 cup(s) Flour
  • 2 tablespoon(s) Cocoa
  • 2 teaspoon(s) Baking Soda
  • 1/2 teaspoon(s) Salt
  • 1 cup(s) Raisins (optional)
  • Solid shortening or nonstick cooking spray for the pan
  • Cream Cheese Icing { recipe below } or powdered sugar

Preperation Steps
  • In the bowl of a food processor or a blender jar, combine the carrots, eggs, oil, milk, and vanilla and process until the carrots are in very small pieces. Put the sugar into a large mixing bowl. Sift in the flour, cocoa, baking soda, and salt. Pour in the carrot mixture, and stir until the wet and dry ingredients are just combined. Stir in the raisins, if desired.
  • Grease a 9x13-inch baking pan with shortening or spray it with cooking spray. Pour the batter into the prepared pan.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • Bake the cake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. Rotate the pan 180 degrees halfway through the baking time. Cool the cake completely on a cake rack before frosting with Cream Cheese Icing (recipe below) or dusting with powdered sugar.
  • Cream Cheese Icing Ingredients: 4 ounces cream cheese (one-half of an 8-ounce brick); 2-1/2 cups powdered sugar; 3 tablespoons butter, at room temperature; 1 teaspoon vanilla; Pinch of salt; Milk or cream as needed
  • Cream Cheese Icing Preperation: Using a hand mixer, combine the cream cheese, powdered sugar, butter, vanilla, and salt. Add milk or cream as needed to get the desired consistency; beat until fluffy. Frost the cooled cake.