Upside Down Carrot Cake

Name: Upside Down Carrot Cake
Total time: 35 min
Ingredients: 1.5 cups APF; 0.75 cup granulated sugar; 1.5 tsp cinnamon; 0.25 tsp nutmeg; 0.125 tsp cloves; 1 tsp baking soda; 0.5 tsp salt; 0.25 cup milk of choice; 1 tbsp sour cream or yogurt; 2 tsp lemon juice; 1 egg; 0.5 cup oil (vegetable, coconut, etc.); Splash vanilla extract; 3 carrots, shredded; 0.75 cup white sugar; 0.33 cup water; 3 carrots, sliced in half

35m

Serves 1

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Upside Down Carrot Cake

facebook.com

35m

Serves 1

Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Thoroughly grease and line an 8” round pan with parchment paper.
3In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
4In a small bowl, whisk oil, egg, milk, lemon, yogurt, and vanilla.
5Pour the wet mixture into the dry mixture and fold with a spatula to combine (the batter will be very thick at this point).
6Fold the shredded carrots into the batter.
7Place your carrots face down into an even layer at the bottom of the prepared pan.
8In a small sauce pan add the sugar and water.
9Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached.
10Pour the caramel over top of the carrots in the pan.
11Scoop the batter over the caramel covered carrots and spread out into an even layer.
12Bake the upside down cake in the preheated oven for 30-35 minutes or until the top is golden brown and springs back to the touch.
13When the cake comes out of the oven, carefully run around the sides of the pan with an offset spatula or sharp knife to release the edges.
14Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate.
15Enjoy!

Ingredients

1.5 cups APF
0.75 cup granulated sugar
1.5 tsp cinnamon
0.25 tsp nutmeg
0.125 tsp cloves
1 tsp baking soda
0.5 tsp salt
0.25 cup milk of choice
1 tbsp sour cream or yogurt
2 tsp lemon juice
1 egg
0.5 cup oil (vegetable, coconut, etc.)
Splash vanilla extract
3 carrots, shredded
0.75 cup white sugar
0.33 cup water
3 carrots, sliced in half

Equipment

8” round panparchment paperlarge bowlwhiskspatulasmall sauce panoffset spatula or sharp knifeserving plate

Upside Down Carrot Cake

35m

Serves 1

facebook.com

Upside Down Carrot Cake

facebook.com

35m

Serves 1

Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Thoroughly grease and line an 8” round pan with parchment paper.
3In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
4In a small bowl, whisk oil, egg, milk, lemon, yogurt, and vanilla.
5Pour the wet mixture into the dry mixture and fold with a spatula to combine (the batter will be very thick at this point).
6Fold the shredded carrots into the batter.
7Place your carrots face down into an even layer at the bottom of the prepared pan.
8In a small sauce pan add the sugar and water.
9Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached.
10Pour the caramel over top of the carrots in the pan.
11Scoop the batter over the caramel covered carrots and spread out into an even layer.
12Bake the upside down cake in the preheated oven for 30-35 minutes or until the top is golden brown and springs back to the touch.
13When the cake comes out of the oven, carefully run around the sides of the pan with an offset spatula or sharp knife to release the edges.
14Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate.
15Enjoy!