Yep you read that right. Carrot and Cacao BBQ cake. I cooked a cake on the BBQ. Cake. BBQ. WHAT? Yep. We are camping at Woolgoolga on the Northern NSW Coast. But that doesn’t stop my need for cake. It just means I need to satisfy my cakey demands in other ways..because um…no oven. So the carrot and cacao bbq cake was born out of cakey desires.
First and foremost let’s talk about this: I’m not really a camper. I have camped before but my usual style of camping involves hotels and comfort but I’m learning and part of that learning curve is making home comforts. I’m basically an impostor. Using toilet blocks and shower blocks don’t come naturally to me. But the kids are loving it, Mr Kidgredients is loving it and we’ve met up with my inlaws up here too- so quality time with Grandparents is happening too- which is definitely a win-win situation (we went out to dinner kidfree!).
Anyway, back to the cake. The kids have been very well behaved and I decided to experiment with cake. Why? Well, we have a Weber Baby Q (the one that you buy at a Weber Specialist that has a temp gauge). Mr Kidgredients is part of a few facebook weber groups where they are always posting pictures of their creations and he said people were doing cakes. I don’t like to be out of the loop, so I decided to change up my usual beetroot and cacao cake and make a cake in the BBQ that’s dairy free and doesn’t require a mixer.
This recipe is all approximate- why…because camping and bbq. It’s not an exact science. People have seen the photos and asked these questions: is it moist? yes. is it burnt on the bottom? no. Is it crazy good? yes.
This cake is freezable and delicious!
If you want to cook this in an oven: go with 30 minutes at 160 degrees!
There are other ways where you can add carrots to your kid’s snacks. Check these recipes below:
- Carrot and spice muffins
- Soft carrot cookies, dairy free
- Carrot oat bars – reindeer treats, dairy and refined sugar free
- 3 eggs
- 1 cup srf
- 1/2 cup desiccated coconut
- 1/2 cup water
- 2 carrots, grated
- 1 cup cacao
- 1/2 cup coconut oil, melted
- 1 cup raw sugar
- Preheat the weber.
- Combine all the ingredients and whisk until well mixed.
- Pour into prepared (buttered and floured) cake tin.
- Bake at approx 160-180 degrees for approx 45 minutes or until a knife inserted in the middle comes out clean.
Serving Size:1 slice
Amount Per Serving: Calories: 214 Total Fat: 12g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 47mg Sodium: 37mg Carbohydrates: 23g Fiber: 2g Sugar: 16g Protein: 4g