Upside Down Carrot Cake


Upside Down Carrot Cake

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.


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


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.


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.

Following these tips will help you create a scrumptious upside-down cake that doesn’t have to be made with carrots, but you’ll end up with a perfectly caramelized fruit topping and a moist, flavorful crumb. Enjoy!

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