And we just launched a new video series called “Grilling At Home” and yours truly is the host of the very first episode.
Check out my video below and see how I make my specialty … a Carrot cake … on my Traeger grill at home.
The first episode of “Grilling At Home” with 101 ESPN is courtesy of Budweiser … the ultimate grilling companion this summer. Stock up today – AND – by Schnucks … get everything you need for backyard summer grilling at Schnucks!
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
Preheat grill to 350 degrees F using a hardwood pellet of chunk for smoking. Grease and flour an 8×12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut and pineapple.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8×12 inch pan, and bake at 350 degrees F for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes
3/4 Cup butter, softened
16 Ounce powdered sugar
1 1/2 Teaspoon vanilla extract
1 cup chopped walnuts
For the Frosting: Beat cream cheese and butter in a mixer fitted with the paddle attachment until creamy. Gradually add powdered sugar until light and fluffy. Add vanilla and mix until combined. Frost cake and spead walnuts over frosting. Enjoy!