An Upside Down Carrot Cake with Pineapples and Cherries
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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A Few Tips for Creating this Dessert:
- 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.
Yes, this cake freezes nicely. Wrap well in foil or plastic wrap and place in the freezer for up to three months.
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.
Absolutely! Use a ripe pineapple and it will soften nicely as it bakes.
Upside Down Carrot Cake
- 9" Round Cake Pan
- 1 ½ Cups Shredded Carrots
- ⅓ Cup Unsweeted Applesauce
- 3 Large Eggs Room temperature
- ½ Cup Vegetable or Canola Oil
- 135 Grams All Purpose Flour (1 ¼ Cups)
- 200 Grams Granulated Sugar (1 Cup)
- 1 teaspoon Cinnamon
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 6 Pineapple Slices, whole
- 12 Dried Cherries May also use fresh cherries
- 4 tablespoon Butter (½ stick)
- 53 Grams Light Brown Sugar (¼ cup)
- Preheat oven to 350°
Prepare Cake Pan
- Lightly butter the sides of a 9" cake pan.
- Melt butter and add brown sugar to the bowl. Pour the sugar/butter mixture into the prepared cake pan.
- Place pineapple slices and cherries on top of the sugar/butter mixture and set pan aside.
- Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl.
- In another bowl, place shredded carrots and applesauce. Stir to combine.
- Add eggs and oil to the carrot/applesauce mixture and stir well to combine.
- Place dry ingredients into mixing bowl and stir to combine.
- Optional: add 1 cup of raisins, nuts or any other desired item.
- Add the batter to the pan.
- Bake for 30 - 35 minutes at 350° or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Let cool for 10 minutes and run an offset spatula around the side of the pan to gently loosen the cake.
- Let cool for another 30 minutes, flip pan upside down over a serving plate to release cake.
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.
Michelle, Thank you for your feedback on the Upside Down Carrot cake! So happy your Easter guests enjoyed this.
We made this and really enjoyed the cake - glad I didn't need mixer for it! Definitely making again for Easter dessert!