How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Upside-Down Carrot Cake?

You need 17 ingredients. The key ingredients include: 3 rounded Tbsp. butter or 50/50 butter and oil, mixed, 3 to 6 Tbsp. brown sugar (more or less to taste), nuts (walnuts or pecans), 1 1/2 c. whole wheat pastry flour, and more.

Is Upside-Down Carrot Cake suitable as baking & desserts?

Yes, Upside-Down Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Upside-Down Carrot Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside-Down Carrot Cake Recipe

Name: Upside-Down Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 rounded Tbsp. butter or 50/50 butter and oil, mixed; 3 to 6 Tbsp. brown sugar (more or less to taste); nuts (walnuts or pecans); 1 1/2 c. whole wheat pastry flour; 1 1/2 c. unbleached white flour; 2 Tbsp. baking powder; 1/4 tsp. soda; 1 tsp. sea salt; 2 tsp. cinnamon; 1 c. brown sugar; 1 c. raw wheat germ (optional); 1 c. (expeller pressed) canola or sesame oil; 2 well beaten eggs; 1 1/2 tsp. pure vanilla; 4 c. finely grated carrots; 1 small can crushed pineapple in natural juice; 1 c. nuts or 1 c. raisins (optional)

Bake this irresistible Upside-Down Carrot Cake at home. Made with butter, brown sugar, nuts and whole wheat pastry flour. Easy step-by-step instructions…

This Upside-Down Carrot Cake relies on simple, everyday ingredients such as nuts (walnuts or pecans), whole wheat pastry flour, unbleached white flour and baking powder. It comes together quickly and makes 4 servings, at about 2432 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Upside-Down Carrot Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

2432

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Upside-Down Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

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