Upside-down Carrot Loaf with Honey and Fennel

A fun twist to a classic pineapple upside down cake. Sweet, rich and delicious, the upside-down cake is one of the easiest cakes you can make. Honey caramelized carrots, Greek yoghurt and fennel seeds add sweet, unique flavour making this carrot loaf cake moist, yet light in texture. It tastes best when served warm with some sour cream and toasted fennel seeds.

Carrot Cake	Sour Cream Icing
1 bunch Baby carrots (or heirloom carrots if you can find them) 500 ml Water 255 g Raw caster sugar 2 tbsp Runny honey 1 tsp Ground cinnamon 2 tbsp Fennel seeds, finely crushed 2 Medium eggs, at room-temperature 180 ml Butter, melted 100 g Full fat Greek yoghurt 200 g Carrot, coarsely grated 150 g Wholewheat flour 150 g Plain flour 2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 50 g Finely chopped walnuts 1/2 tsp Fennel seeds, toasted (to serve)	60 g Sour cream 1 tbsp Icing sugar 1 tbsp Lime or lemon juice

Carrot Cake

Sour Cream Icing

1 bunch Baby carrots (or heirloom carrots if you can find them)
500 ml Water
255 g Raw caster sugar
2 tbsp Runny honey
1 tsp Ground cinnamon
2 tbsp Fennel seeds, finely crushed
2 Medium eggs, at room-temperature
180 ml Butter, melted
100 g Full fat Greek yoghurt
200 g Carrot, coarsely grated
150 g Wholewheat flour
150 g Plain flour
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
50 g Finely chopped walnuts
1/2 tsp Fennel seeds, toasted (to serve)

60 g Sour cream
1 tbsp Icing sugar
1 tbsp Lime or lemon juice

Preheat the oven to 180C/350F. Grease a 9cm x 22cm x 7.5cm-deep loaf pan and line with baking paper.
Place carrot in a large saucepan with water and 55 grams of sugar. Place the pan over medium heat and cook for 8-10 minutes or until just tender. Carefully remove carrot with a slotted spoon and pat dry with paper towel. Arrange, cut-side down, in base of prepared pan and drizzle with runny honey.
Place cinnamon, crushed fennel seeds, eggs, melted butter, yoghurt, grated carrot, flour, walnuts and remaining sugar in a large bowl and whisk until just combined. Pour into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes, then invert onto a serving platter.
To make the icing, whisk sour cream, icing sugar and lime juice together in a small bowl. Serve cake drizzled with icing and sprinkled with extra roasted fennel seeds.

35 comments:

Federica Simoni 6/3/24 13:34: che bontà! complimenti!
Tom 6/3/24 14:07: ...a golden delight.
JoAnna 6/3/24 14:16: Very interesting recipe, it must taste great!
Lola Martínez 6/3/24 15:20: Yo le llamo a esta receta bizcocho invertido y me encanta, no lo he probado con zanahoria, pero veo que queda increíble. Una delicia.
Anne in the kitchen 6/3/24 16:03: Wow that looks delicious! What a great spring dessert
DEZMOND 6/3/24 16:05: That is very pretty and colourful, although it did disappoint me to find out it was sweet not sour LOL
Christine 6/3/24 16:10: Yum
Rhodesia 6/3/24 17:23: Bet this tastes good and it looks wonderful. Yum yum Diane
Brian's Home Blog 6/3/24 17:48: That is so interesting and it sure looks good!
Citu 6/3/24 17:54: Gracias por la receta. Nunca lo hecho con zanahoria. Tomo nota. Te mando un beso.
MELODY JACOB 6/3/24 19:59: I can imagine the flavors blending together perfectly to create a moist and flavorful cake. I'll definitely give this recipe a try. I just shared a new post on my blog. Let me know your views about it.
Pam 6/3/24 20:17: So clever and it looks pretty too.
LoveT. 6/3/24 20:55: What a nice idea, the cake looks fantastic.
roentare 6/3/24 22:14: All that betacarotene!
Cooking Julia 6/3/24 22:49: This is a wonderful carrot cake!
My name is Erika. 7/3/24 01:43: This is really a clever use of carrots. I bet it's delicious.
Margaret D 7/3/24 07:22: That does look nice, love carrot cake or loaf.
2pots2cook 7/3/24 09:38: Love your twist ! Love it very much!
Mbul Kecil 7/3/24 10:19: baby carrot with delicious touch...
it's healthy meal for snack time...Thank's for great recipe Angie ^^
Laura. M 7/3/24 10:26: Me gusta la zanahoria y este pastel se ve estupendo.
Un abrazo.
eileeninmd 7/3/24 11:00: The carrot cake looks delicious, thanks for sharing.
Take care, enjoy your day!
Carol @Comfort Spring Station 7/3/24 11:31: I love carrots and your cake is so unique and special - like you!
David M. Gascoigne, 7/3/24 11:54: Sounds and looks delicious.
Królowa Karo 7/3/24 17:52: Looks so great!
Whats Cookin Italian Style Cuisine 8/3/24 00:03: Carrot anything is loved by my crew here and this is perfect with Easter coming
Ben | Havocinthekitchen 8/3/24 00:04: Indeed this is a cool twist on a classic upside down cake - I never would have thought of using carrots! Loving the use of fennel seeds, too.
DeniseinVA 8/3/24 00:54: I love the look of this, carrots being one of my favorite vegetables. Thanks Angie!
Raymund | angsarap.net 8/3/24 01:00: Wow, this twist on pineapple upside-down cake sounds absolutely delightful! I can imagine the sweet and unique flavor combination of honey caramelized carrots, Greek yogurt, and fennel seeds adding a delicious depth to the classic carrot loaf cake.
Grace 8/3/24 04:20: Excelente!; una fineza.
Gracias Angie.
Viaja mi abrazo.
Veronica Lee 8/3/24 07:49: Such a fun twist to the classic pineapple upside down cake, Angie!
😋
Frank | Memorie di Angelina 8/3/24 13:55: Yum! I do enjoy carrot cake and with its spices and other flavorings this one sounds extra special.
The Velvet Runway 8/3/24 14:13: This looks and sounds amazing! Such a fun twist on pineapple upside down cake!
Julia x
https://www.thevelvetrunway.com/
thepaintedapron.com 8/3/24 15:03: Wow Angie, what a creative and beautiful cake! It sounds delicious!
Jenna
tigerfish 8/3/24 23:58: More carrots this way, over the top :p
Happy Retiree's Kitchen 9/3/24 09:21: This is a very clever dessert Angie.