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–+ servings
upside down carrot cake

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 290 kcal

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 Unsweeted 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
  • 6 whole Pineapple Slices
  • 12 whole Dried Cherries May also use fresh cherries
  • 4 Tablespoons Butter (½ stick)
  • ¼ Cup Light Brown Sugar (¼ cup)

Instructions
 

  • Preheat oven to 350℉ / 180℃

Prepare Cake Pan

  • Lightly butter the sides of a 9" round cake pan.
  • Melt butter and add brown sugar to the bowl. Stir well. 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.

Carrot Cake

  • Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl. Set aside.
  • 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 cake pan.
  • 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 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.

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
Keyword carrot cake recipe, easy carrot cake, upside down carrot cake, upside down pineapple cake
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