UPSIDE-DOWN CARROT CAKE
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.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- 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.
PINEAPPLE UPSIDE-DOWN CARROT CAKE
Make and share this Pineapple Upside-Down Carrot Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
- Remove from heat.
- Sprinkle with brown sugar.
- Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
- Place 1 cherry in center of each pineapple slice.
- Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
- Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
- Stir in carrots and pecans. Spoon batter over pineapple slices.
- Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in skillet on a wire rack 10 minutes.
- Carefully run a knife around edge of cake to loosen.
- Invert cake onto a serving plate, spooning any topping in skillet over cake.
Nutrition Facts : Calories 520.3, Fat 25.8, SaturatedFat 6.3, Cholesterol 61.8, Sodium 400.3, Carbohydrate 71.6, Fiber 2.6, Sugar 56.2, Protein 4.4
CARROT CAKE
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g
UPSIDE-DOWN RAISIN CARROT CAKE
This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins.
Provided by pattikay in L.A.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/2 cup of the juice.
- Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
- Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
- Beat remaining 1/4 cup butter with sugar until light and fluffy.
- Beat in eggs, vanilla and carrots.
- Combine dry ingredients in a separate bowl.
- Beat 1/3 of the dry ingredients into the creamed butter and sugar.
- Beat in half of reserved pineapple juice till blended.
- Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
- Beat in remaining third of dry ingredients.
- Fold in remaining 1/2 cup raisins.
- Pour batter over pineapple in ovenproof skillet.
- Bake in 350 oven 40-45 minutes.
- Let stand 5 minutes before inverting on serving plate.
Nutrition Facts : Calories 425.9, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 364, Carbohydrate 75, Fiber 2.8, Sugar 50.1, Protein 5.2
More about "upside down carrot cake recipes"
INCREDIBLY MOIST AND EASY CARROT CAKE
From inspiredtaste.net
Category DessertCalories 535 per serving
PINEAPPLE UPSIDE-DOWN CARROT CAKE RECIPE
From myrecipes.com
5/5 (9)Total Time 1 hr 15 minsServings 8
- Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
- Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
- Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
25 CARROT CAKE RECIPES YOU’VE GOT TO TRY
From foodnetwork.com
Author By
RECIPE: UPSIDE-DOWN CARROT CAKE
From thekitchn.com
Estimated Reading Time 3 mins
PINEAPPLE UPSIDE DOWN CARROT CAKE
From tastykitchen.com
CARROT PINEAPPLE UPSIDE DOWN CAKE RECIPE
From everydaydishes.com
UPSIDE-DOWN PINEAPPLE CARROT CAKE | RECIPE
From kelloggs.ca
A DELICIOUS AND DIABETIC-FRIENDLY CARROT CAKE RECIPE
From littleupsidedowncake.com
CARROT-PINEAPPLE UPSIDE-DOWN CAKE
From bhg.com
UPSIDE-DOWN CARROT CAKE
From sainsburysmagazine.co.uk
UPSIDE DOWN CARROT CAKE - MARIA LAWTON - THE AZOREAN GREENBEAN
From azoreangreenbean.com
UPSIDE-DOWN CARROT CAKE RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
FUNNY FACE UPSIDE DOWN CARROT-OAT CAKES
From foodnetwork.ca
A SLICE OF HEAVEN: CARROT CAKE RECIPES
From littleupsidedowncake.com
PINEAPPLE UPSIDE DOWN CARROT CAKE
From foodiewithfamily.com
UPSIDE-DOWN CARROT CAKE RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel29.sni.foodnetwork.com
THE ORIGINAL HELLMAN’S CARROT CAKE RECIPE
From littleupsidedowncake.com
UPSIDE DOWN CARROT PINEAPPLE CAKE RECIPE
From dessertswithstephanie.com
73 FAST SUPPER RECIPES READY IN 45 MINUTES OR LESS
From southernliving.com
UPSIDE-DOWN PINEAPPLE CARROT CAKE
From allbran.ca
You'll also love