This Upside Down Apricot-Carrot Cake is full of warm spices and sweet flavors. In this recipe, basic ingredients combine to make a show-stopping dessert!
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If you need a stunning dessert to bring to a gathering, this it!
Whether it’s a summer barbecue, Thanksgiving dinner, a winter dinner party, or a spring brunch, guests will be wowed by this Upside Down Apricot-Carrot Cake.
It’s quick, easy, super yummy, and beautiful! Pretty and fun — and just light enough to be a delightful finale any meal.
While my usual preferred dessert fare features chocolate or Nutella, I love to mix fruits and vegetables (yes, vegetables) with spices to turn them into sweet, unique desserts.
What makes this carrot cake so unique?
- Well for one, it’s upside down! And the top — I mean bottom — is a layer of thinly sliced carrots! Have you ever seen that before?
- Also, the flavor of apricots is spread throughout the cake — inside and out!
- Cardamom and cinnamon are wonderful, warming spices, and they’re especially good when fruit is involved. The cinnamon is expected, but the flavor of the cardamom will surprise your tasters.
How do you make a carrot cake moist?
- Pineapple! Pineapple is a fruit that acts as a tenderizer. Enzymes found in pineapple break down proteins and when using it in carrot cake, the result is a moist cake.
- Brown sugar. Brown sugar adds more moisture than granulated sugar.
- And of course, do not over bake it.
And please do not worry if you’re a person who’s avoiding gluten. I have another carrot cake up my sleeve just for you! My Gluten-Free Spiced Carrot Cake with Cardamom Cream Cheese Frosting is also out of this world.
I’m just wondering: is there ever not room for dessert? Sometimes even just one bite of sweetness will do!
This Upside Down Apricot-Carrot Cake is full of warm spices and sweet flavors. In this recipe, basic ingredients combine to make a show-stopping dessert!
- 2 tablespoons unsalted butter
- 1/2 cup apricot jam, divided
- 2 to 3 large carrots, peeled and cut into super thin rounds
- 2/3 cup brown sugar
- 1/3 cup plus 2 tablespoons olive oil
- 1/4 cup crushed pineapple
- 1 tablespoon apricot jam
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 large eggs
- 1 1/4 cups shredded carrots
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- pinch teaspoon cardamom
- pinch teaspoon cinnamon
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Preheat the oven to 350 degrees F.
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Add the butter to a 9 X 2-inch cake pan and put the pan in the oven (even if it's not preheated yet). Remove the pan as soon as the butter has melted, about 2 minutes. Use a pastry brush to spread the butter evenly around the bottom and sides of the pan. (There will be more on the bottom than the sides -- that's perfect.)
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Now add 1/4 cup of the apricot jam to the pan. Again, place the pan in the oven -- only long enough to melt the jam, about a minute or so. Then use the pastry brush to evenly spread it just on the bottom of the pan.
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Arrange the carrot slices on top of the jam. A single, layered layer is best, and the more slices the better because they will shrink a little bit during the baking process. Set this aside.
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In a medium-sized mixing bowl, combine the sugar with the olive oil, pineapple, apricot jam, vanilla, cardamom, cinnamon, and salt. Add the eggs, and mix until they're fully incorporated and then fold in the shredded carrots.
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Sift in the flour along with the baking powder and baking soda. Mix only until the flour has blended in and then pour the batter directly on top of the carrot slices in the cake pan.
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Bake in the preheated oven just until the cake has solidified and is beginning to crack, about 30 minutes. (You can stick a toothpick in the center of the cake and if it comes out clean -- it's ready.)
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While the cake is baking, use an electric mixer or a whisk to whip the cream with the sugar and spices until you have soft peaks.
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Let the cake sit out of the oven for at least 5 minutes. Then invert it directly onto a serving platter. Let it cool for 30 minutes.
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Add the remaining 1/4 cup of apricot jam to a small pan and place it over low-medium heat. Once it's melted, use a pastry brush to lightly coat the entire surface of the cake to make it shiny.
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Add a dollop of the spiced whipped cream to each slice as you serve.
I think this cake is pretty and unique with the carrot slices on top -- however, to save time (without losing any deliciousness), you can just pour the batter in a buttered pan and serve with the whipped cream.
You could also make super yummy carrot muffins . . . simply butter your muffin tins and add the batter about 3/4 the way up. The baking time will be a bit shorter.
Made my cornbread last night in a skillet . Had to taste it just to be sure it was perfect. And, it was! My house is kosher so I had to skip the bacon, but the jalapeno peppers gave it a wonderful flavor. Happy Thanksgiving, chef. Looking forward to the next year trying your wonderful ideas!
Oooh, Mary Jo — excited you made the cornbread! Hope you and your family have a wonderful Thanksgiving! 🙂
I found you through Adventures with Nancy Rose. Lovely, creative cake – sounds delicious! When you eat it without the whipped cream, do you miss it?
Thank you, Faye! It’s lovely without the whipped cream — but certainly a bit more luxurious with it! 😉
I have no doubt that it’s more luxurious with the whipped cream, and I like the way you used the spices in the cream to match those in the cake. The reason for my question is that the carrot cake, with olive oil and only a modest amount of butter, gives the feeling of being fairly healthy as desserts go.
From the ingredient quantities, it seems like the portions must be quite small if the cake serves 12, so maybe a smaller amount of whipped cream would suffice; or perhaps some Greek yogurt flavored with the same spices?
Just curious–what was the inspiration for your cake?
Hi Faye, I’d seen a beautiful picture of an upside down apricot cake and decided it would be fun and interesting to replace the apricot slices with carrot slices. . . and I love using olive oil in baked goods whenever I think the flavor works. Yes, the yogurt would be divine, too! 🙂
I love (love!) a good carrot cake, but I must admit that I’ve never baked one with apricots. In fact, I haven’t baked with apricots very often at all. But now I’m intrigued! This one sounds delicious, and with that spiced whipped cream it would be a great summer dessert!
What a clever idea. When it cools down in LA I am making this.
You are so amazingly creative, Valentina! You inspire with me every post. Even though Mark does not like carrot cake, it is a favorite for everyone at work… I make it quite often! I think people will be thrilled to see one without all the cream cheese frosting on top!
Thanks so much David. I love that your bring in treats for your colleagues. Bet everyone feels lucky to work with you. 🙂
What a delicious looking cake! I do love a carrot cake but have never paired with apricots – I am definitely going to have it a go. The cake looks so moist and tasty, I’m incredibly eager for a slice!
Hope you try it! 😀
I really think carrots are a perfect idea to make this tasty cake. Apricot is a fav of mine and the sweetness must compliment each other
Thank you Claudia. Yes, they are a unexpectedly good pairing. 🙂
I am sat here drooling at the thought of how good pineapple must taste in a carrot cake – mmmm!
Oooh, it’s indeed good. 🙂 Thanks!
I’m in love with apricots, so I’m sold. This sounds absolutely incredible!
Thanks Danielle! 🙂
This recipe is making me crave the fall weather. The spices and flavors make me want to cozy up next to a warm fire while eating this delicious cake.
Hope you file it away for that cold day. Thanks! 🙂
Wow, such a creative recipe! And nifty flavor combo — have I ever had carrots an apricots? I don’t think so, but really like the idea of pairing the two. Good stuff — thanks.
Thanks so much, John! Hope you try it. 🙂
What a stunning cake! All that orange is so exciting. This would be fabulous gateway-to-autumn cake.
Gateway to Autumn — I LOVE THAT! Thank you, Deb. 🙂