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Baked Carrot Sheet Cake with Cream Cheese Frosting

Difficulty 2/5
|
Prep time 10 mins

Cook time 30 mins
|
Serves 8-12

Hardwood Pecan

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.

Ingredients

Baked Carrot Sheet Cake

NONSTICK SPRAY

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

Preparation

Sift together first four ingredients. Beat eggs and next 4 ingredients 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, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 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 first two ingredients 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!

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