@bakedwithlovebyivy: RECIPE: upside down carrot cake🥕 the perfect Easter cake… you need to make this. do you like carrot cake? . CAKE: 1 1/2 cups APF 3/4 cup granulated sugar 1 1/2,tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking soda 1/2 tsp salt 1/4 cup milk of choice 1 tbsp sour cream or yogurt 2 tsp lemon juice 1 egg 1/2 cup oil (vegetable, coconut, etc.) Splash vanilla extract 3 carrots, shredded ASSEMBLY: 3/4 cup white sugar 1/3 cup water 3 carrots, sliced in half . Preheat your oven to 350 degrees Fahrenheit. Thoroughly grease and line an 8” round pan with parchment paper. In a large bowl, whisk together flour, sugar, spices, baking soda, and salt. In a small bowl, whisk oil, egg, milk, lemon, yogurt, and vanilla. Pour the wet mixture into the dry mixture and fold with a spatula to combine (the batter will be very thick at this point). Fold the shredded carrots and into the batter. Place your carrots face down into an even layer at the bottom of the prepared pan. In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until a medium amber color is reached. Pour the caramel over top. Scoop the batter over the caramel covered carrots and spread out into an even layer. Bake 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. When 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. Let the cake cool for about 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate. Enjoy! . #carrotcake #upsidedowncake #cake

Ivy Woolenberg

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Wednesday 11 March 2026 18:18:17 GMT