Use high quality honey for this tasty snack that goes great with a nice cup of tea.
Sun Baked Honey Carrot Cake
(adapted for the Sun Oven from the National Honey Board)
1/2 cup coconut oil or softened butter
1 cup honey
2 large eggs, at room temperature
2 cups finely grated carrots, (about 6 medium)
1/2 cup golden raisins
1/3 cup chopped walnuts (optional)
1/4 cup orange juice
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Set Sun Oven out to preheat. Grease and flour a bundt pan.
In a large bowl, cream the coconut oil (or butter). Gradually add the honey, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a medium bowl, combine the carrots, raisins, walnuts, orange juice, and vanilla extract; set aside.
In a second large bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg.
Use a silicone spatula to alternately add the dry ingredients and carrot mixture to the creamed mixture, beginning and ending with the dry ingredients. Pour the batter into the prepared pan and bake in the Sun Oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in pan on a rack for 15 minutes. Run a knife around the edges and turn out onto a serving plate.