I needed something sweet for Mark’s packed lunches and had quite a few carrots on hand so I rummaged through my recipes and cookbooks for a carrot cake recipe. I chose this one from “Baking Illustrated” by the editors of Cook’s Illustrated magazine because it claimed to be “good enough to eat on its own”. Since it is going to be cut up into individual portions that will go in the freezer  I wanted something that was good even without frosting and I wasn’t disappointed. The original recipe calls for a 13 x 9-inch baking pan which won’t fit on the leveling tray. I used a 11 x 8-inch pan that fits perfectly, just make sure you get one that doesn’t have handles. The cake came out higher and had to bake a little longer, but since it was solar baked it still came out moist and delicious.

Sun Oven Carrot Cake


2 1/2 cups unbleached all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2  teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 pound (6 to 7 medium) carrots,  peeled

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs

1 1/2 cups vegetable oil


Set Global Sun Oven out to preheat. Coat a 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 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.

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