This is it, the famous solar oven carrot cake that started it all! Read our company history to find out more about the Solavore Carrot Cake. Enjoy!
2 c. flour
2 t. baking soda
¾ t. salt
2 T. cinnamon
1 c. vegetable oil
1 ½ c. sugar
3 eggs, beaten
2 c. shredded carrots
1 c. flaked coconut
1 c. chopped walnuts
1 c. crushed pineapple with juice
Cream Cheese Frosting
3 oz. cream cheese
¼ c. butter softened
½ t. vanilla extract
2 T. milk
Pinch of salt
2 c. powdered sugar
While the Sport is pre-heating, sift the flour, baking soda and salt and cinnamon in a small bowl and set aside. In a large bowl, beat sugar and oil. Add eggs and mix again. Slowly mix in the dry ingredients. Add pineapple with its juice, carrots, coconut and nuts.
Line the bottoms of two solar oven pots with wax paper and oil the sides. Pour the batter into the pots, splitting it evenly between the two. Cover the pots, put them in the Sport and let the sun do the rest. The cakes should be done in about 1 ½ to 2 hours when a toothpick in the center comes out clean.
To make the cream cheese frosting, beat the butter and cream cheese until smooth. Add vanilla, milk and salt, mixing well. Slowly beat in the powdered sugar until you have a smooth consistency for spreading.
