CARROT CAKE

INGREDIENTS:
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2 cups sugar
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1 and 1/3 cup olive oil
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3 eggs
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1 tbsp vanilla extract
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2.5 cups all-purpose flour
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2 tbsp baking soda
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1.25 tsp kosher salt
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1 cup raisins
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1 cup walnuts
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1lb. carrots, grated
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1 tsp cinnamon
Cream Cheese Frosting:
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3/4lb. cream cheese
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1/2lb. butter
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1lb. confectionary sugar
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1 tbsp vanilla extract
INSTRUCTIONS:
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Preheat the recteq® to 350°F.
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In a mixing bowl or stand mixer, combine the eggs and sugar and beat until yellow and frothy.
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Add the oil, vanilla, and cinnamon, and mix for 1 minute.
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Add the carrots, raisins, and walnuts, then combine for 1 minute
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In a small bowl, combine the flour, salt, and baking soda.
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Add the flour mixture to the stand mixer and mix until just combined.
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Using parchment lined baking pans, divide the mixture into two, 9 inch baking pans.
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Cook on the grill for 35-45 minutes until a toothpick is inserted and comes out clean.
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Allow to cool at room temperature prior to adding icing.
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With all icing ingredients at room temperature, mix the butter and cream cheese until combined, then add the vanilla and sugar and mix until smooth.
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