Baked Carrot Sheet Cake with Cream Cheese Frosting
Prep time 10 mins
Cook time 30 mins|
Infuse this classic baked recipe with some wood fired flavor. Carrots, pineapple and flaked coconut combine to make a Baked Carrot Sheet Cake and we top it a delicious cream cheese frosting.
Baked Carrot Sheet Cake
2 cups FLOUR
2 tbsp BAKING SODA
1/2 tsp SALT
2 tsp CINNAMON
3/4 cup VEGETABLE OIL
2 cups SUGAR
3 large EGGS
3/4 cup BUTTERMILK
2 tsp VANILLA
2 Cups GRATED CARROTS
1 (8 oz) can CRUSHED PINEAPPLE
1 cup flaked coconut
1 cup PECANS, CHOPPED
Cream Cheese Frosting
12 oz CREAM CHEESE
3/4 cup SOFTENED BUTTER
16 oz POWDERED SUGAR, SIFTED
1-1/2 TSP VANILLA
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.
Fold in carrots, pineapple and flaked coconut. Spray a sheet tray with nonstick spray and pour cake batter into the sheet tray.
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
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.
Set aside to cool and make the frosting.
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.
Top carrot cake with cream cheese frosting once cooled. Sprinkle with chopped pecans and dust with nutmeg. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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