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.