Carrot Cake


  • 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 and 1.2 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


  • Pre-heat REC TEC Grill to 350℉.
  • In a mixing bowl or stand mixer, combine the eggs and sugar and beat until yellow and frothy.
  • Add the oil, vanilla, and cinnamon, and mix for 1 minute.
  • Add the carrots, raisins, and walnuts, then combine for 1 minute
  • In a small bowl, combine the flour, salt, and baking soda.
  • Add the flour mixture to the stand mixer and mix until just combined.
  • Using parchment lined baking pans, divide the mixture into 2, 9 inch baking pans.
  • Cook on the REC TEC for 35-45 minutes until a toothpick is inserted and comes out clean.
  • Allow to cool at room temperature prior to adding icing.
  • With all icing ingredients at room temperature, combine the butter and cream cheese until combined, then add the vanilla and sugar and mix until smooth.