Upside-Down Carrot Cake

Perfect for Easter or any spring celebration, this Upside-Down Carrot Cake is a jammy take on a classic carrot cake.

This upside-down carrot cake alternates layers of cinnamon caramel, spiced cake, and cream cheese. It’s adorned with a thick layer of homemade carrot-cardamom jam. A perfect Easter dessert!

This Upside-Down Carrot Cake has been on my mind (and plate) for the last few weeks, and the recipe was such a treat to develop! It uses my carrot jam from my Carrot Trifle recipe as the “fruit” layer with layers of a nutty spiced walnut cake and cream cheese.

The result is such a unique homage to a classic carrot cake. The jammy carrot top takes on a gorgeous color with just a subtle hint of cardamom, the cake is spiced and nutty, and the cream cheese is rich and decadent. Finished with a dollop of whipped mascarpone, each bite is simply divine.

While I’d love to tell you that this is an easy upside-down cake you can whip up effortlessly, I can’t lie to you. This is a labor of love, and you will be questioning your sanity as you grate all the carrots. Unless you have a fancy food processor with a grating attachment. I do not. So I was questioning my sanity the many times I had to grate a pound of carrots for each test of this recipe. Except for the one time that I pawned the duty off on my husband. That was nice! Once the carrot jam is finished, the work becomes much easier, but it’s still a more complicated cake than my typical upside-down cake recipes.

How to make this Upside-Down Carrot Cake

What you need

• Carrot jam: Fresh carrots, cardamom pods, sugar, and cornstarch
• Cinnamon caramel: Light brown sugar, butter, ground cinnamon, vanilla extract, and heavy cream
• Spiced walnut cake: Light brown sugar, butter, eggs, all-purpose flour, powdered buttermilk, baking powder, cinnamon, ginger, nutmeg, vanilla extract, whole milk, and crushed walnuts
• Cream cheese layer: Cream cheese, granulated sugar, egg, and vanilla extract
• Whipped mascarpone: Heavy cream, powdered sugar, vanilla extract, and mascarpone cheese

How to make it

Step 1: Make the carrot-cardamom jam.
Grate the carrots on the small holes of a box grater. Simmer them with sugar and cardamom pods until they cook down completely and become jammy and sweet. Finish uncovered to remove excess moisture and cool slightly before using. You can make the carrot jam the day before.

Step 2: Prepare the cinnamon caramel.
Cook butter, brown sugar, and cinnamon until melted and slightly darkened, then whisk in cream and vanilla. Pour into a lined cake pan and chill briefly to set.

Step 3: Finish the jam and prep the batter.
Stir cornstarch into the cooled jam. Mix dry ingredients together in one bowl, and cream the butter and light brown sugar in another bowl. Add the egg to the brown sugar, and then alternate dry ingredients with milk to form a smooth batter. Fold in floured, chopped walnuts.

Step 4: Make the cream cheese layer.
Beat room temperature cream cheese until smooth, then mix with a room temperature egg, sugar, and vanilla until creamy.

Step 5: Assemble the cake.
Layer the carrot-cardamom jam over the chilled caramel, followed by half the batter, the cream cheese mixture, and the remaining batter. Smooth gently; the batter will mix into the cream cheese, and that is normal.

Step 6: Bake, flip, and serve.
Bake until set, and a toothpick comes out clean. Let rest briefly, then invert while the cake pan is still warm to the touch. If you want to frost the entire cake, be sure to let it cool completely. Otherwise, you can serve whipped cream on the side and enjoy the cake warm. Serve with more crushed walnuts and a dusting of cinnamon on top, if desired.

FAQ

Can I skip the cardamom?
Yes. The cake will still be good, but you’ll lose that slightly floral, spiced depth that makes it unique. You can substitute with a pinch of extra cinnamon or ginger if needed.

Why cook the carrots into a jam first?
This step concentrates flavor and removes excess moisture. Raw carrots wouldn’t break down enough during baking and could make the cake watery or give it a vegetal flavor.

Do I need the cornstarch in the jam?
Yes. It helps the jam set slightly during baking so it doesn’t fully melt into the caramel layer.

Can I make this without the cream cheese swirl?
You can. It will be more like a spiced carrot upside-down cake. The swirl adds tang and decadence but isn’t structurally necessary.

Why chill the caramel before assembling?
It helps prevent the layers from blending together too much and gives you a cleaner upside-down finish.

Can I make this ahead?
Yes. The cake should be kept in a refrigerator for 4 to 5 days. Because of the cream cheese, the cake should not be left at room temperature longer than 2 hours. The whipped cream can be made up to 12 hours in advance. Bring the cake to room temperature or reheat gently in the oven for 5 to 10 minutes before serving.

Upside-Down Carrot Cake

Perfect for Easter or any spring celebration, this Upside-Down Carrot Cake is a jammy take on a classic carrot cake.

5 from 2 votes

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Inactive time: 3 hours hours 30 minutes minutes

Total Time: 5 hours hours 30 minutes minutes

Servings: 10

Calories: 452kcal

Equipment

• 9-Inch Round Cake Pan
• Saucepan
• Electric hand mixer
• Mixing Bowls
• Fine mesh sieve
• Piping bag
• Parchment paper rounds

Ingredients

Carrot-cardamom jam:

• 6 green cardamom pods (lightly crushed)
• 1 pound (454g) carrots (peeled and grated on the small holes of a box grater; yielding about 2 cups (300g))
• ½ cup (100g) granulated sugar
• 2 tablespoons (30ml) water
• 1 tablespoon (7g) cornstarch

Cinnamon caramel:

• 4 tablespoons (57g) butter
• ½ cup (100g) light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons (30g) heavy cream

Batter:

• 1 cup (120g) all-purpose flour
• 1 tablespoon (7g) powdered buttermilk
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 4 tablespoons (57g) butter (room temperature)
• ½ cup (100g) light brown sugar
• 1 egg
• ½ cup (120ml) whole milk
• 1 teaspoon vanilla extract
• ½ cup (60g) raw walnuts (lightly crushed)
• 1 tablespoon (7g) all-purpose flour

Cream cheese swirl:

• 1 (8-ounce) package (227g) cream cheese (at room temperature)
• 1 egg (at room temperature)
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract

Vanilla whipped mascarpone, optional:

• ½ cup (120g) heavy cream
• ½ cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 2 ounces (56g) mascarpone cheese

For serving, optional:

• Chopped walnuts
• Ground cinnamon

Instructions

Make the carrot-cardamom jam:

• Cut a piece of cheesecloth into a 5-inch by 5-inch square. Place the lightly crushed cardamom pods on the cheesecloth. Wrap the cardamom pods and tie the cheesecloth into a sachet with kitchen twine.
• Place the grated carrots in a saucepan with ½ cup (100g) granulated sugar and 2 tablespoons (30ml) water. Add the sachet with the cardamom pods. Turn the heat to medium. Once the sugar dissolves and the carrots begin to bubble, reduce the heat to low. Cover and simmer for 1 hour and 30 minutes until the carrots soften and deepen in flavor. Stir occasionally. Remove the lid and simmer uncovered for an additional 30 minutes to evaporate any liquid in the pot. Remove and discard the sachet with the cardamom pods.
• Transfer the carrot jam to a bowl and let it cool for 30 minutes.

Make the cinnamon caramel:

• Preheat the oven to 300ºF. See Note 1. Lightly grease the sides of a 9-inch round cake pan. Line the bottom with a parchment paper round. Set aside.
• Melt 4 tablespoons (57g) of butter in a small pot over medium heat. Once melted, add ½ cup (100g) of light brown sugar and 1 teaspoon ground cinnamon. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
• Turn the heat to low and add 1 teaspoon vanilla extract and 2 tablespoons (30g) heavy cream. Whisk until smooth and simmer for 1 minute. Turn off the heat.
• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Finish the carrot jam:

• Add 1 tablespoon (7g) cornstarch to the bowl of carrot jam and stir to combine. Set aside.

Make the batter:

• Sift 1 cup (120g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ¼ teaspoon kosher salt into a small bowl. Set aside.
• Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
• Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk along with 1 teaspoon vanilla extract. Beat until just combined. Add the remaining dry ingredients and the remaining milk and beat until just combined. Don’t over-mix! Rinse the beaters.
• Mix ½ cup (60g) crushed walnuts with 1 tablespoon (7g) all-purpose flour until the walnuts are coated. Pour the mixture into the bowl of cake batter and use a spatula to fold it in. Set aside.

Make the cream cheese layer:

• Place the cream cheese in a medium bowl and beat with an electric hand-mixer on medium speed until completely smooth.
• Add the egg, granulated sugar, and 1 teaspoon vanilla extract. Beat for 30 seconds until smooth and creamy. Set aside.

Assemble the cake:

• Remove the cake pan from the refrigerator. Spoon the carrot jam over the caramel and spread it into an even layer. Add half the cake batter on top and smooth it into an even layer. Pour the cream cheese mixture over the batter and smooth it out. Pour the remaining cake batter on top and use your spatula to smooth it into an even layer. The top layer of cake batter will mix with the cream cheese below–that’s okay. Try not to overwork the top layer if possible!

Bake the upside-down cake:

• Transfer the cake to the oven and bake for 70 to 85 minutes until a toothpick inserted into the center of the cake comes out clean. Begin checking the temperature at 70 minutes and then continue baking until the cake has set completely.
• Let the cake stand at room temperature for 30 minutes. The cake should still be warm to the touch.

Flip the cake:

• Place a large plate over the cake pan and carefully invert the cake onto the plate. Tap the bottom of the pan to encourage the release of the cake.

Prepare the vanilla whipped mascarpone:

• Place ½ cup (120g) heavy cream in a large bowl. Add ½ cup (60g) sifted powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form. Add 2 ounces (56g) mascarpone and continue beating just until stiff peaks form, being careful not to overmix it. Cover and refrigerate up to 12 hours.

To serve:

• Transfer the whipped mascarpone to a frosting bag fitted with a large, round frosting tip. Slice the cake into pieces and pipe a dollop of whipped mascarpone on each slice. Garnish the cake slice with chopped walnuts and a dusting of cinnamon, if desired. Enjoy!

Notes

Note 1: Bake at 350ºF for 50 to 55 minutes or 300ºF for 70 to 80 minutes.

Nutrition

Calories: 452kcal | Carbohydrates: 64g | Protein: 6g | Fat: 20g | Sodium: 277mg | Fiber: 1g | Sugar: 43g | Vitamin C: 0.4mg

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