I had the pleasure of making this Upside Down Carrot Cake alongside my friend Manny Largo. We were filming on the island of Faial, in the Azores, on a beautiful farm-to-table property that reminded me why I fell in love with the food of my islands all over again. Fresh carrots, a rich caramel sauce, and the kind of simple, honest cooking that just feels right — this upside down carrot cake was a hit the moment it came out of the oven.
What Is Upside Down Carrot Cake?
An upside down carrot cake is exactly what it sounds like — a classic carrot cake baked with a layer of roasted carrots and caramel sauce at the bottom of the pan, then flipped so that gorgeous caramelized topping becomes the star of the show. It’s a stunning dessert that’s much easier to make than it looks, and the combination of tender roasted carrots and buttery caramel is absolutely irresistible.
How to Make This Upside Down Carrot Cake
The key to this recipe is the two-step carrot process — you roast whole carrots first, then use shredded carrots in the batter as well, giving you incredible depth of flavor. The caramel sauce comes together quickly on the stovetop, and once you layer everything into the pan and bake, the hardest part is waiting the 10–15 minutes before you flip it. Trust the process — it comes out beautifully every time.
Tips for the Best Results
- Use fresh carrots, not pre-shredded. The texture and flavor make a real difference.
- Let the roasted carrots cool before placing them in the pan so they don’t steam the batter.
- Line the bottom of your cake pan with parchment paper — this is non-negotiable for a clean flip.
- Don’t rush the caramel. Let the sugar fully melt before adding the cream and butter.
- A 9-inch round cake pan works best for even baking and a clean presentation.
- Allow the cake to cool in the pan for at least 10 minutes before inverting — too soon and it falls apart.
- Run a thin knife around the edges before flipping to make sure nothing sticks.
A good 9-inch non-stick round cake pan makes all the difference when you’re flipping a cake like this
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Serving and Storing
This cake is best served the same day, slightly warm or at room temperature. A small dollop of whipped cream alongside it doesn’t hurt. Leftovers keep covered at room temperature for one day, or refrigerated for up to three days — just bring it back to room temp before serving.
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Upside-down cake is a delightful dessert with a fascinating history. Its origins can be traced back to the early 19th century when settlers in America were exploring new ways to cook with the abundant fruits found in the country. The concept of placing fruit at the bottom of a cake pan and then flipping it over after baking emerged as a clever way to create a visually appealing and flavorful treat. Pineapple became the fruit of choice for the classic version of upside-down cake, thanks to its availability and popularity at the time. Over the years, variations of the recipe have emerged, featuring different fruits like cherries, apples, and peaches. Today, upside-down cake remains a beloved classic, cherished for its charming appearance, moist texture, and nostalgic flavors that evoke memories of times gone by.
Similar to an upside down pineapple cake, this upside down carrot cake is delicious! Carrot cake is one of my favorite cakes and with this caramel sauce, is mouthwatering.
Ingredients
Cake Ingredients:
1 cup flour
1 1/3 cup shredded carrots
2 eggs
3/4 cup oil
3/4 cup sugar
1/4 tbsp vanilla
1 tsp baking powder
1 tsp cinnamon
1/2 teaspoon salt
5 roasted carrots
Caramel Sauce Ingredients:
1/2 cup sugar
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon salt
Instructions
Cut your five carrots in half lengthwise and oven roast with oil and salt until they are tender. Set them aside until you are ready to bake your cake. This will be used as the first layer.
Combine your flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together and leave aside.
In a separate bowl, add in your eggs, vanilla, and oil. Whisk together and add in your shredded carrots. Combine your dry mixture into your wet ingredients and mix thoroughly and leave aside.
For your caramel sauce, melt your sugar over medium heat. Once it has become liquidized, add in your butter, heavy cream, and salt until it becomes a caramel sauce.
Prepare a 9-inch round cake pan with butter and lined with parchment paper. Your first layer will be your roasted carrots, then your caramel sauce, and finally your cake mixture.
Bake your cake at 350°F for 25 minutes.
Notes
Here are five tips to help you make a delicious upside-down cake:
1. You don’t have to use carrots (or pineapple!). Choose the Right Fruit: The choice of fruit is crucial for a successful upside-down cake. Opt for fruits that are firm and not overly juicy, such as pineapple rings, peach slices, or cherry halves. Ensure the fruit is well-drained before placing it in the cake pan.
2. Prepare the Pan Properly: To ensure your cake doesn’t stick to the pan when you flip it, it’s essential to prepare the pan correctly. Grease the pan thoroughly, including the sides, and line the bottom with parchment paper. This will help the cake release easily after baking.
3. Arrange the Fruit Thoughtfully: Arrange the fruit in an aesthetically pleasing pattern at the bottom of the cake pan. Place the fruit slices or pieces close together to create an even layer. This will result in an attractive presentation when the cake is flipped.
4. Add Extra Moisture: To keep the cake moist, brush the fruit with a sugar syrup or a flavored syrup of your choice before adding the cake batter. This extra touch adds moisture and enhances the flavor profile of the cake.
5. Proper Cooling and Flipping: Once the cake is baked, allow it to cool in the pan for about 10-15 minutes. Use a knife to loosen the edges, place a serving plate on top of the pan, and carefully invert the cake onto the plate. Remove the pan gently, allowing the cake to settle onto the plate, revealing the beautifully arranged fruit on top.
