Carrot Cake

Carrot Cake

(1 review) Write a Review



  • 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 
  1. Pre-heat REC TEC Grill to 350‚Ñâ.
  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 2, 9 inch baking pans.
  8. Cook on the REC TEC 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, combine the butter and cream cheese until combined, then add the vanilla and sugar and mix until smooth.

1 Review


    Posted by Letina Morales on 5th Aug 2019

    So today is my husbands birthday and one of his favorite cakes is carrot cake. I am not a fan —-soooo let me say that it was extremely easy to put together. Make sure to use nice square or round pans to bake. I used square pans that were scalloped so the cakes were a bit uneven on the edges- however- if you like a little caramelization on the edges like we do then its perfect. I am surprised at how moist the cake is and I actually love it! So maybe I’ve been eating bad, dense carrot cake all my life! Anyway great job! Hope more folks try this out, it is a winner!

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