CARROT CAKE

INGREDIENTS:​

• 2 cups sugar

• 1 and 1/3 cup olive oil

• 3 eggs

• 1 tbsp vanilla extract 

• 2.5 cups all-purpose flour

• 2 tbsp baking soda

• 1.25 tsp kosher salt

• 1 cup raisins

• 1 cup walnuts

• 1lb. carrots, grated

• 1 tsp cinnamon

Cream Cheese Frosting:

• 3/4lb. cream cheese

• 1/2lb. butter

• 1lb. confectionary sugar

• 1 tbsp vanilla extract

INSTRUCTIONS:​

1. Preheat the recteq® to 350°F.

2. In a mixing bowl or stand mixer, combine the eggs and sugar and beat until yellow and frothy.

3. Add the oil, vanilla, and cinnamon, and mix for 1 minute.

4. Add the carrots, raisins, and walnuts, then combine for 1 minute

5. In a small bowl, combine the flour, salt, and baking soda.

6. Add the flour mixture to the stand mixer and mix until just combined.

7. Using parchment lined baking pans, divide the mixture into two, 9 inch baking pans.

8. Cook on the grill for 35-45 minutes until a toothpick is inserted and comes out clean.

9. Allow to cool at room temperature prior to adding icing.

10. 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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