Serves: 5
Total Calories: 1,126
Set Global Sun Oven out to preheat. Coat an 11 x 8-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray the paper.
Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside. Shred the carrots in a food processor fitted with the large shredding disk (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside. Wipe out the food processor and fit with the metal blade. Process sugars and eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a large bowl. Stir in the carrots and dry ingredients until no streaks of flour remain. Pour into prepared pan and bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool the cake to room temperature in the pan on a wire rack. Run a paring knife around the edge of the cake to loosen it from the pan. Invert the cake onto a wire rack, peel off parchment paper, the invert it again onto a serving platter. Cut into squares and serve.
This Sun Oven Carrot Cake recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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