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Carrot Cake In A Dutch Oven by CampingForFoodies features a moist carrot cake with raisins and nuts. Thick cream cheese frosting is piped in small swirls crowning the cake that is set on parchment paper. A slice is being lifted out and served.

Camping Dutch Oven Carrot Cake Recipe

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 Servings
Author: Kim Hanna
Camping For Foodies Dessert Camping Recipes: Camping Dutch Oven Carrot Cake Recipe
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Ingredients

Carrot Cake Ingredients

  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour*
  • 2 teaspoons ground cinnamon*
  • 1 teaspoon baking soda*
  • 1/2 teaspoon salt*
  • 3 cups shredded carrots approximately 5 medium carrots
  • 1 cup raisins
  • 1 cup coarsely chopped pecans

Cream Cheese Frosting Ingredients

  • 1 (8 oz) cream cheese softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions

Make the cake

  • Preheat a 12-inch standard depth cast iron camp Dutch oven to 350 degrees F. (25 total coals = use tongs to place 17 on top of the lid and 8 below the bottom of the oven. Times vary so you may need extra coals during the baking process. Using a charcoal chimney starter is a quick efficient method of lighting briquets if you need a second batch).
  • In a large bowl, hand mix sugar, oil, eggs and vanilla until all the ingredients are blended.
  • In a medium bowl combine flour, cinnamon, baking soda and salt until well blended.
  • In small amounts, begin to pour flour mixture into the wet oil mixture ingredients stirring to incorporate until all of the dry ingredients are mixed into the cake batter.
  • Now add the carrots, nuts and raisins, stir gently until all of the ingredients are combined. (see * Note)
  • Line the cast iron Dutch oven with a parchment paper liner and pour the batter into the paper in the bottom of the oven (do not oil paper), smoothing it a bit until the batter is evenly distributed in the bottom of the oven. (see ** Note)
  • Cover with the oven's snug lid and place 17 coals on top of the oven and 8 below it to bake at 350 degrees F. Bake cake until a toothpick or skewer inserted into the center comes out clean. Baking time may vary but it should take approximately 40-45 minutes. (see *** Note)
  • Using a lifter under the lid's center handle, lift lid off from the oven. Set lid aside and use the “handles” of the parchment paper liner to lift the cake out from the oven. Set it aside to cool completely before frosting and serving.

Make the frosting while the cake is cooling

  • Prepare the cream cheese frosting by adding the cream cheese and vanilla to the bottom of a large bowl. Use a fork to “smash” the vanilla into the cream cheese (this is the easy way to make frosting without using an electric mixer).
  • Now, add the powdered sugar, a little at a time, and mix into the cream cheese mixture by “smashing” and mixing with a fork. Alternatively, you can use a dough cutter to combine these ingredients.

Frost the cake

  • The frosting will be thick so you can use a knife and apply several thin layers of the frosting to the top and sides of the cake. An easier method of applying this dense frosting is to pipe it out of a plastic food bag.
  • Slice into wedges and serve. If you have any leftovers, it is best to keep them refrigerated.

Notes

Camp Cooking Tip: Ingredients marked with * are easy to measure and mix at home.
*NOTE: It is easiest to purchase pre-shredded carrots but it is easy to shred carrots manually using a box grater at the campsite.
**NOTE: Lining the oven with a circle of parchment paper allows you to avoid the use of cooking spray or having to oil Dutch ovens when you bake a cake in a Dutch oven. It also allows you to lift out the cake for cooling. Here's how to use Dutch oven liners (and make your own for pennies from a simple parchment paper circle) with a VIDEO. https://www.campingforfoodies.com/how-to-use-dutch-oven-liners/
***NOTE: As the carrot cake bakes, turn the oven and lid in opposite directions 1/4 turn every 10-15 minutes throughout the baking time for a nice, evenly baked and browned cake.
Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Nutrition Information

Serving: 1g | Calories: 919kcal | Carbohydrates: 142g | Protein: 7g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 347mg | Potassium: 416mg | Fiber: 5g | Sugar: 99g | Vitamin A: 8118IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 3mg