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.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Upside-Down Carrot Cake
Total:
2 hr 50 min
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 50 min
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Topping:
Cake:

Directions

Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.

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.

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.

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.

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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Fresh Peach Cake

Recipe courtesy of Ina Garten

Upside-Down Mango Cake

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.