Carrot cupcakes baked on the Traeger Pro 22 wood pellet grill
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

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

Ingredients:

  • 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

Frosting:

  • 5oz cream cheese; room temperature
  • 2 cups icing sugar
  • 1/2teasp vanilla essence
  • little milk

 

 

Equipment:

  • 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.