How To Bake Carrot Cupcakes With Cream Cheese Frosting On The Traeger Pro 22 Wood Pellet Grill
Barbecues are not only for meat; try these sweet little tea-time treats
- 2 eggs
- 1teasp vanilla essence
- 1teasp orange zest
- 1/2 cup + 2tbsp vegetable oil
- 1 cup caster sugar
- 1 cup plain flour
- 1 1/2teasp cinnamon
- 1teasp baking powder
- 1/2lb carrots; finely grated
- pinch salt
- 5oz cream cheese; room temperature
- 2 cups icing sugar
- 1/2teasp vanilla essence
- little milk
- cup cake cases
- bun tin
Beat eggs, vanilla and orange zest in mixer until foamy. Stir in oil. Gradually beat in sugar until thick. Add flour, cinnamon, baking powder & salt, beat until mixed. Stir in carrots. Fill muffin cases about 2/3 full.
Bake on 350F for 25 – 30 minutes.
Test with a skewer and take them off when it comes out cleanly.
Combine all the frosting ingredients and pour over the top of the cakes once they have cooled.