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
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