Upside Down Carrot Cake

35 mins
Serves 1
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Directions

  1. 1Preheat your oven to 350 degrees Fahrenheit.
  2. 2Preheat your oven to 350 degrees Fahrenheit.
  3. 3Preheat your oven to 350 degrees Fahrenheit.
  4. 4Thoroughly grease and line an 8” round pan with parchment paper.
  5. 5Thoroughly grease and line an 8” round pan with parchment paper.
  6. 6Thoroughly grease and line an 8” round pan with parchment paper.
  7. 7In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
  8. 8In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
  9. 9In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
  10. 10In a small bowl, whisk oil, egg, milk, lemon, yogurt, and vanilla.
  11. 11In a small bowl, whisk oil, egg, milk, lemon, yogurt, and vanilla.
  12. 12In a small bowl, whisk oil, egg, milk, lemon, yogurt, and vanilla.
  13. 13Pour the wet mixture into the dry mixture and fold with a spatula to combine (the batter will be very thick at this point).
  14. 14Pour the wet mixture into the dry mixture and fold with a spatula to combine (the batter will be very thick at this point).
  15. 15Pour the wet mixture into the dry mixture and fold with a spatula to combine (the batter will be very thick at this point).
  16. 16Fold the shredded carrots into the batter.
  17. 17Fold the shredded carrots into the batter.
  18. 18Fold the shredded carrots into the batter.
  19. 19Place your carrots face down into an even layer at the bottom of the prepared pan.
  20. 20Place your carrots face down into an even layer at the bottom of the prepared pan.
  21. 21Place your carrots face down into an even layer at the bottom of the prepared pan.
  22. 22In a small sauce pan add the sugar and water.
  23. 23In a small sauce pan add the sugar and water.
  24. 24In a small sauce pan add the sugar and water.
  25. 25Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached.
  26. 26Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached.
  27. 27Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached.
  28. 28Pour the caramel over top of the carrots in the pan.
  29. 29Pour the caramel over top of the carrots in the pan.
  30. 30Pour the caramel over top of the carrots in the pan.
  31. 31Scoop the batter over the caramel covered carrots and spread out into an even layer.
  32. 32Scoop the batter over the caramel covered carrots and spread out into an even layer.
  33. 33Scoop the batter over the caramel covered carrots and spread out into an even layer.
  34. 34Bake 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.
  35. 35Bake 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.
  36. 36Bake 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.
  37. 37When 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.
  38. 38When 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.
  39. 39When 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.
  40. 40Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate.
  41. 41Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate.
  42. 42Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate.
  43. 43Enjoy!
  44. 44Enjoy!
  45. 45Enjoy!

Ingredients

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

Equipment

8” round panparchment paperlarge bowlwhiskspatulasmall sauce panoffset spatula or sharp knifeserving plate
Upside Down Carrot Cake | Clip Recipe