Upside Down Raisin Carrot Cake
Delightfully moist and brimming with warm, spiced flavors, this Upside Down Raisin Carrot Cake is a show-stopping dessert with a creative twist. Featuring a luscious caramelized layer of raisins atop a tender carrot-infused cake, this recipe combines the sweetness of brown sugar and cinnamon with the earthy depth of freshly grated carrots. Perfect for gatherings, this 9-inch cake is baked with a simple yet elegant upside-down presentation that makes it a feast for the eyes and the taste buds. Ready in just an hour, this treat is a harmonious blend of textures and flavors, ideal for serving at tea time or as a crowd-pleasing dessert. Whether you enjoy it plain or with a dollop of whipped cream, this upside-down creation is sure to become a family favorite!
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Recipe Information
Ingredients
- 100 g Brown sugar
- 60 g Unsalted butter
- 100 g Raisins
- 200 g All-purpose flour
- 150 g Granulated sugar
- 1.5 tsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 2 large Eggs
- 120 ml Vegetable oil
- 1 tsp Vanilla extract
- 200 g Grated carrots
- 60 ml Milk
Instructions
Preheat your oven to 180°C (350°F). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
In a small saucepan, melt the brown sugar and unsalted butter over medium heat until the sugar dissolves and the mixture becomes syrupy. Pour this evenly into the prepared pan.
Sprinkle the raisins over the brown sugar-butter mixture, ensuring an even layer. Set the pan aside.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat the eggs, then add the vegetable oil, vanilla extract, and milk. Mix until fully combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fold in the grated carrots gently with a spatula until evenly distributed.
Pour the batter over the raisin layer in the prepared pan. Smooth the surface with a spatula if needed.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto a serving plate. Carefully remove the parchment paper.
Let the cake cool completely before slicing. Serve as is or with a dollop of whipped cream!
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 68.3 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 353.3 g | 128% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 325.6 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 388 mg | 30% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
