Upside-Down Carrot Cake

  0.0 – 0 reviews  • Carrot Recipes
We thought outside the box – or, in this case, upside-down – to come up with this carrot cake. Instead of shredding carrots and folding them into the batter, we used a vegetable peeler to make ribbons and candied them in a butter-and-sugar mixture for a fun and pretty topping.
Level: Easy
Total: 2 hr 50 min
Active: 40 min
Yield: 8 servings
Level: Easy
Total: 2 hr 50 min
Active: 40 min
Yield: 8 servings

Ingredients

  1. 5 tablespoons unsalted butter, plus more for the pan
  2. 1/4 cup packed light brown sugar
  3. Juice of 1/2 lemon
  4. 4 small carrots, peeled into ribbons with a vegetable peeler
  5. 1/2 cup pecans
  6. 1 1/4 cups all-purpose flour
  7. 1 teaspoon ground cinnamon
  8. 3/4 teaspoon baking powder
  9. 3/4 teaspoon baking soda
  10. 1/2 teaspoon kosher salt
  11. 1/4 teaspoon ground allspice
  12. 1 stick (8 tablespoons) unsalted butter, at room temperature
  13. 2/3 cup packed light brown sugar
  14. 1/2 teaspoon lemon zest
  15. 2 large eggs
  16. 1/2 cup sour cream

Instructions

  1. Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  2. For the caramel topping: Microwave the butter, brown sugar and lemon juice in a small microwave-safe bowl until melted. Spread the mixture over the bottom of the prepared pan. Arrange the carrot ribbons on top.
  3. For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together with the flour, cinnamon, baking powder, baking soda, salt and allspice; set aside.
  4. Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Beat in the lemon zest. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed (it’s okay if the batter looks slightly separated and broken). Reduce the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour.
  5. Pour the batter over the carrots in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it’s golden brown and pulls away from the edge and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, carrot-side up. Let cool completely. Cut into wedges, and serve.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 433
Total Fat 27 g
Saturated Fat 14 g
Carbohydrates 44 g
Dietary Fiber 2 g
Sugar 27 g
Protein 5 g
Cholesterol 104 mg
Sodium 304 mg
Serving Size 1 of 8 servings
Calories 433
Total Fat 27 g
Saturated Fat 14 g
Carbohydrates 44 g
Dietary Fiber 2 g
Sugar 27 g
Protein 5 g
Cholesterol 104 mg
Sodium 304 mg

 

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