This upside down carrot cake recipe is easy to make and only requires one bowl, a spatula and a cake pan. Use fresh and finely grated carrots to achieve the best texture for this dessert. The addition of unsweetened applesauce adds a bit more moistness and structure to the cake without changing the flavor.
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Top tips
- Prep your pan before beginning the recipe by lightly applying butter or baking spay to the sides of the pan. This will ensure your cake unmolds properly.
- After the cake comes out of the oven, allow it to cool for about 10 minutes. After cooling, use an offset spatula and run it around the outside of the cake pressing against the pan sides. This will help to loosen the cake. Wait an additional 30 minutes and flip the pan over onto a serving dish. The cake should release on its own. If it doesn't release, try one of the following techniques:
- Run the spatula around the pan sides again and attempt to flip the cake.
- Place the pan on a stovetop burner on low heat, allow the pan to warm for 2 - 3 minutes and attempt to flip the cake.
- For a little added crunch and decoration on the cake I made candied carrot curls. I found the recipe on My Recipes - an easy to follow process and the candied carrots were just the right touch.
FAQs
Can you freeze a pineapple upside down cake?
Yes, this cake freezes nicely. Wrap well in foil or plastic wrap and place in the freezer for up to three months.
Do you need to refrigerate this cake?
I never have any leftovers with this cake, but if you do, wrap the cake loosely in foil and leave it on the counter at room temperature for up to three days.
Can you use fresh pineapple in a pineapple upside down cake?
Absolutely! Use a ripe pineapple and it will soften nicely as it bakes.
📋 Recipe
Upside Down Carrot Cake Recipe
This upside-down carrot cake recipe is loaded with freshly grated carrots, a bit of applesauce to add to the moisture content, and the perfect blend of spices. Add pineapple slices and dried cherries to add a bit of color, taste and texture to the dessert.
Equipment
- 9" Round Cake Pan
- Bowls, measuring cups and spoons
- Hand whisk and rubber spatula
Ingredients
Carrot Cake
- 1 ½ Cups Shredded Carrots
- ⅓ Cup Unsweetened Applesauce
- 3 Large Eggs Room temperature
- ½ Cup Vegetable or Canola Oil
- 1 ¼ Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Pineapple topping
- 6 whole Pineapple Slices
- 12 whole Dried Cherries May also use fresh cherries
- 4 Tablespoons Butter
- ¼ Cup Light Brown Sugar
Instructions
- Preheat oven to 350℉ / 180℃
Prepare Cake Pan
- Lightly butter the sides of a 9" round cake pan.
- Melt butter over stovetop or in a microwave.4 Tablespoons Butter
- Add brown sugar to the melted butter. Stir until well combined.¼ Cup Light Brown Sugar
- Pour the sugar/butter mixture into the prepared cake pan.
- Place pineapple slices and cherries on top of the sugar/butter mixture. Place pan in refrigerator until butter is set (approximately 10 minutes)6 whole Pineapple Slices, 12 whole Dried Cherries
Carrot Cake
- Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl. Set aside for later.1 ¼ Cups All Purpose Flour, 1 Cup Granulated Sugar, 1 teaspoon Cinnamon, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- In another bowl, place shredded carrots and applesauce. Stir to combine.1 ½ Cups Shredded Carrots, ⅓ Cup Unsweetened Applesauce
- Add eggs and oil to the carrot/applesauce mixture and stir well to combine.3 Large Eggs, ½ Cup Vegetable or Canola Oil
- Place dry ingredients into mixing bowl and stir to combine.
- Optional: add 1 cup of raisins, nuts or any other desired item.
- Pour the carrot cake batter evenly over the pineapples and cherries already in the pan. Use a spatula or spoon to spread the batter evenly.
- Bake for 30 - 35 minutes at 350℉ (180℃) or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Let cake cool for 10 minutes, then use an offset spatula to gently run around the edges of the pan to loosen the cake.
- Let cool for another 30 minutes, flip pan upside down over a serving plate to release cake.
Video
Nutrition
Calories: 290kcalCarbohydrates: 46gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 0.04mgSodium: 251mgPotassium: 96mgFiber: 1gSugar: 30gVitamin A: 3254IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!
Michelle says
I made this cake for Easter. It was a big hit. I am glad I took the extra time to make the candied carrots, their sweet crunch with the moist cake was delicious.
dessertswithstephanie says
Michelle, Thank you for your feedback on the Upside Down Carrot cake! So happy your Easter guests enjoyed this.
Maddie says
We made this and really enjoyed the cake - glad I didn't need mixer for it! Definitely making again for Easter dessert!