Carrot cake w/ cream cheese frosting - gas grill
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Eggs |
| 2 | cups | Sugar |
| 1¼ | cup | Vegetable oil |
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 8 | ounces | Cream cheese, softened |
| ½ | cup | Butter, softened |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon, ground |
| ½ | teaspoon | Salt |
| 3 | cups | Carrots, grated |
| ½ | cup | Nuts, chopped |
| 1 | teaspoon | Vanilla |
| 16 | ounces | Powdered sugar, sifted |
Directions
CARROT CAKE
CREAMED CHEESE FROSTING
*Carrot cake*
Pre-heat both sides of gas grill on HIGH for 10 minutes. Meanwhile, in a large mixing bowl beat eggs until foamy. Stir in sugar and oil; mix well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in grated carrots, chopped nuts and vanilla. Pour batter into two greased 8x4x2 inch loaf pans. Turn off one side of the grill; turn other side to MEDIUM (350 degF). Place loaf pans on the OFF side of grill. Close hood and cook indirectly for 45 minutes or until a toothpick inserted in cake comes out clean. Cool.
*Cream Cheese Frosting*
In a small mixing bowl cream together the softened cream cheese and softened butter until fluffy. Beat in vanilla. Gradually add the powdered sugar; beat until smooth. Frost cooled carrot cake.
Submitted By GRANT AMES On 02-04-95