Upside down with orange and carrot

I have made the upside-down cake with orange and carrot several times during the cold season, when the oranges are sweet and fragrant. If you have a few oranges on hand and a carrot, it can be prepared quickly, without too much hassle. It is a simple cake, with easily found ingredients, perfect when you want something fruity and fresh-tasting, but not overly sweet. The caramel and orange give it a beautiful appearance and a distinct aroma.

Quick Info

Total time: approximately 55-60 minutes
Preparation time: 20 minutes
Baking time: 40 minutes (including caramelization and final baking)
Servings: 6-8
Difficulty: easy
Recipe type: homemade dessert, suitable for weekends or visits

Ingredients

2 oranges (washed, not peeled)
100 g sugar for caramelizing
1 medium carrot
100 g butter at room temperature
1/2 cup natural yogurt (about 100 ml)
2 eggs
4 tablespoons sugar
1/2 packet baking powder (about 5 g)
5 tablespoons white flour

Preparation method

1. Wash the oranges well. Slice them thinly, with the peel on. Prepare the carrot, which needs to be grated on a fine grater.

2. In a round heat-resistant dish (like a glass baking dish), put about 30 g of the sugar intended for caramelizing. Spread it evenly on the bottom of the dish.

3. Arrange the orange slices in the dish to cover as much surface as possible, but without overlapping them.

4. Sprinkle the remaining sugar for caramelizing (the difference up to 100 g) over the orange slices.

5. Place the dish in the preheated oven at 180°C, on medium heat, for 10-15 minutes, until the sugar melts and begins to caramelize.

6. If there are gaps between the orange slices, you can add some grated carrot to fill the spaces without overcrowding.

7. While the orange and sugar are caramelizing, prepare the batter: mix the soft butter with the 4 tablespoons of sugar and the baking powder until it becomes a cream.

8. Add the eggs one at a time, mixing after each. Add the yogurt and continue mixing.

9. Incorporate the remaining grated carrot and, finally, gradually add the sifted flour, mixing until homogeneous. The batter will be quite dense but easy to pour.

10. Remove the dish from the oven when the caramel has formed. Pour the batter over the caramelized oranges, leveling it with a spatula.

11. Put the dish back in the oven at the same temperature (180°C) and bake for about 30 minutes. The cake is ready when it passes the toothpick test.

12. Immediately after removing the dish from the oven, invert the cake onto a plate. If you wait too long, the caramel can harden, and the orange slices may stick to the dish.

13. Let it cool, then slice and serve. It can be decorated with whipped cream, but it is also tasty on its own.

Why I make the recipe often

I am attracted to it especially because it is not too sweet and has an interesting combination of orange and carrot. It is made from common ingredients, does not require special equipment, and is suitable for everyday snacks, not just for special occasions. It stays fresh for a day or two without problems.

Tips and variations

Tips

- The oranges should be washed well since the peel remains.
- Do not cut the slices too thick so they cook easily and do not remain bitter.
- The caramel should not be burnt, just have a golden color.
- Invert immediately while it’s warm; otherwise, the caramel will stick the orange to the dish.

Substitutions

- The yogurt can be replaced with low-fat sour cream, but the texture will be a bit denser.
- Butter is not recommended to be replaced with oil here, as it influences the taste and texture.

Variations

- For an extra flavor, you can add half a teaspoon of cinnamon to the batter.
- You can also use grapefruit or lemon if you want a more tart version, but be careful with bitterness.
- If you prefer, you can serve it with whipped cream or a bit of powdered sugar on top.

Serving ideas

- It goes well as a simple dessert, with coffee or tea.
- It can be served cold or at room temperature.
- With whipped cream or plain yogurt on the side, especially if you want a contrast of textures.

Frequently asked questions

1. Can I use brown sugar for caramelizing?
Yes, but the caramel will have a more intense flavor and the color will be slightly darker. The method does not change.

2. Does the cake stick to the dish?
If you invert it while it’s warm, it shouldn’t stick. Use a heat-resistant dish with a smooth surface.

3. Can it be made with other fruits?
You can try it with apple or pear slices, but the final result will be less aromatic compared to orange.

4. Does it turn bitter with the orange peel?
If the oranges are not too thick-skinned and you do not cut them too thick, it should not be bitter. Use table oranges, not very bitter ones.

5. Can it be made without carrot?
Yes, but the carrot adds not only color but also moisture and texture. Without carrot, the batter will be a bit drier.

Nutritional values

Estimate for one serving (out of 8):
Calories: ~220
Protein: 3-4g
Fat: 9-10g
Carbohydrates: 32-34g

The values are approximate, depending on the size of the oranges and the carrot. The cake has sugar, but it is not excessively rich in fats. The carrot and orange also provide some fiber.

Storage and reheating

It keeps well in the fridge, covered, for 1-2 days. I do not recommend keeping it longer, as the orange starts to release juice and the batter becomes too moist. It does not need to be reheated, but it can be brought to room temperature before serving. If you still want to heat a slice, a few seconds in the microwave are enough.

 Ingredients: 2 oranges 100 g sugar for caramelizing 1 carrot 100 g butter at room temperature 1/2 cup natural yogurt 2 eggs 4 tablespoons of sugar 1/2 packet of baking powder 5 tablespoons of white flour

 Tags:  orange pie carrot pie