Grilled Carrot Cake Sandwich





Introduction: Grilled Carrot Cake Sandwich

About: Hi, I'm Jen! In my free time I'm a crafter, food lover, and cake decorator. I also can't stop taking photographs! I have a genuine love and appreciation for all things creative and handmade.

Carrot cake is already a favorite in my household but grill it in the panini press and smear delicious cream cheese frosting in the middle and it goes to a whole new level. The grilling adds caramelization and crispness to the outside of the cake but still keeps the inside moist and light for a fantastic texture and the sandwich form makes it so much more fun to eat!

I think this would work with just about any quick bread or dense cake recipe but carrot cake is the only one I have tried and I don't know if I can stray now it's so good.

My personal carrot cake recipe is too light and airy for this application so I searched around to find a recipe that looked dense. The recipe that follows is from Martha Stewart and is called a tea cake. It is baked in a loaf pan and is dense but still very moist - and delicious!

I used my own cream cheese frosting recipe not the one from MS.

Step 1: For the Carrot Cake

Martha Stewart's Carrot Tea Cake
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan (and grilling)
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)

Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.

** I used a wide loaf pan and baked it for 30 minutes and it came out perfect.

Step 2: For the Cream Cheese Frosting

Cream Cheese Frosting
4 oz cream cheese
4 T. butter
1 t. vanilla extract
1 T. maple syrup
2 c. powdered sugar - give or take depending on desired thickness

In a medium mixing bowl combine cream cheese and butter until smooth. Add vanilla and maple syrup and stir to combine. Gradually add powdered sugar until you have a desired thickness.

Step 3: Grill and Frost

Preheat griddler to 450-500 degrees F. You could use a gas or charcoal grill if you don't have a griddler or panini press.

Once your cake has cooled completely cut 1/2 inch slices. Spread one side with a thin layer of butter. Place buttered side down on the heated grill. Close griddler and grill approximately 2-3 minutes and remove from heat and let cool on a wire rack.

Smear unbuttered side of one piece of cake with cream cheese frosting and top with another grilled slice of cake. Cut if preferred and serve! It's a delightful experience!!

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    17 Discussions

    going to have a go at this, looks yummy

    This is the most refreshing new take on the classic carroty cake that I have seen in a long time, and I cannot wait to try it out myself! Thanks for sharing and congrats on being a finalist in the dessert contest!

    1 reply

    For another twist, cut the carrot cake into slices, dip in egg/milk mixture and brown in a frying pan, just as you would if making French toast. An absolute bomb of a breakfast.

    If you attempt this for a twist on french toast I would recommend cutting your cake slices very thick. It is soft enough (if using this recipe) that I think it would fall apart in the egg batter. Let us know if you try it.

    No really.. very interesting. Grilling cake might give it some extra flavor and certainly an extra crunch .. very interesting indeed !