MIP Recipe #10: Rainbow Carrot Upside Down Cake

You know carrot cake and pumpkin pie right? Two fall classics! What if we could combine the two in a kind of awesome recipe? That’s what I hope to do in my Rainbow Carrot Upside Down Cake.

So, this is the last recipe of the My Imperfect Pantry Series. I hope you guys have learned a bit about food waste and how universal food can be. Food really is more flexible than we make it seem.

For this one, I wanted to find another way to use up veggies, specifically carrots. I always feel like, at least for our family, it’s hard to finish a bag of baby carrots or really any large bag from Costco. 🙂 The goal here is to find unique applications for foods that you would usually eat in just a few different ways.

Carrots are oftentimes limited to just carrot cake when it comes to dessert. But, I feel like they have a sweetness and light flavor that stands nicely on their own. That is why I used them as the topping to this cake. I just purple carrots, or rainbow carrots, because the colors look cool, but any carrots will work well here.

5 Word Summary:






If you love MIP, check the other 9 out:

#1: Banana Cereal Bread

#2: Anything Sticky Rice Cakes

#3: Chocolate Tortilla Chip Pie

#4: Sweet Potato Bread Crumb Squares

#5: Any Fruit Chocolate Cake

#6: Banana Balloon Bread

#7: Steamed Egg Soufflé

#8: Apple Cinnamon Bread Pudding

Rainbow Carrot Upside Down Cake

Yeah, this is different from carrot cake, but it definitely tastes amazing. If you want something for Thanksgiving dinner (a really cool one), then this vegan, dairy-free, and oil-free cake is totally for you.

Course Dessert
Cuisine American
Keyword cake, carrot, dairy-free, oil-free, rainbow carrots, upside down cake, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 cake
Calories 200 kcal


for the topping:

  • 2 medium carrots (peeled)
  • 2 tbsp neutral oil 1
  • 2 tbsp granulated sugar 2

for the cake:

  • 1/2 cup applesauce 3
  • 3 flax eggs (3 tbsp flaxseed + 9 tbsp water)
  • 2 tbsp granulated sugar 2
  • 1 cup unbleached all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • pinch of cinnamon and nutmeg
  • pinch of salt


for the topping:

  1. Pour the oil into your pan. Spread around the sides. Sprinkle sugar evenly on the bottom.
  2. Slice the carrots to about 1/2 of a centimeter thick and arrange on top of the sugar leaving as little space as you can. Set aside.

for the cake:

  1. Combine the applesauce, flax eggs, and sugar. Then add in the dry ingredients and mix until just combined. Do not over mix. The batter will seem quite thick and sticky.
  2. Evenly spread the batter on top of the carrots being careful not to mess up your arrangement. Bake at 350 degrees F for 40 minutes or until a toothpick inserted comes out clean and can penetrate the carrots easily.
  3. Run a knife around the edges and then allow to cool slightly. Then flip the cake out to cool completely. Enjoy!

Recipe Notes

  1. I used avocado oil, but light olive, rapeseed, vegetable, coconut, etc. all work.
  2. I used organic cane sugar, but coconut, brown, white, etc. all work.
  3. I used my homemade One-ingredient Applesauce.

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