Carrot cake from the Big Green Egg
You can’t go wrong with this carrot cake recipe from the Big Green Egg. The cream cheese frosting is the perfect finishing touch.
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Cooking tools:
- Grill
- Conveggtor
- Grid
- Cast iron skillet
- Pizza stone
- Cake pan
- Food processor
- Fine-mesh sieve
- Kitchen scale
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Parchment paper
- Spatula
- Spoon
- Microplane
- Measuring spoon
- Paper towel
- Aluminum foil
Ingredients
- 400 g white almonds
- 400 g carrots
- 260 g flour
- 1 tsp baking powder
- 1 vanilla pod
- 4 eggs
- 260 g sugar
- 1 tsp ground cinnamon
- 240 g sunflower oil + extra for greasing
- 200 g butter, at room temperature
- 150 g icing sugar
- 200 g cream cheese
- 1 unsprayed orange
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