Mango Upside-Down Carrot Cake

Mango Upside-Down Carrot Cake

This cake is easy to make and the bonus is that you don’t even need to own cake pans!  First, just as with pineapple upside-down cake, cook the butter and brown sugar into a caramel in a cast iron skillet.  Then top with mango slices.  Instead of pouring the typical yellow cake batter over the top I used carrot cake batter.  To remove excess liquid,, drain the mango slices on layers of paper towels. 



8 Tablespoons Unsalted Butter

3/4 Cups Brown Sugar

3 Cups Mango Slices (Packed in a Jar)



2 Cups Unbleached Flour

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Allspice

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Kosher Salt

1 1/2 Sugar

1/2 Cup Brown Sugar

5 Eggs

1 Cup Olive Oil

3 Cups Shredded Carrots

Preheat your oven to 350º F.  Melt the butter in a large cast iron skillet over a medium heat.  Stir in the 3/4 cup brown sugar and cook for 2 minutes.  Turn the heat off. Place the mango slices all around the center and edges of the skillet.  In a medium size bowl whisk together the flour, cinnamon, allspice, baking soda, baking powder and kosher salt.  In a large size bowl beat the sugar, 1/2 cup brown sugar and eggs with a mixer until thick and creamy.  With the mixer running, slowly add the oil.  Beat until combined.  Stir in the carrots until thoroughly combined.  Gradually add the flour mixture to the wet mixture and beat for 30 seconds.  Pour the batter into the skillet (over the mango).  Place in the oven and bake for 50 to 60 minutes.  Remove from the oven and let the cake cool in the skillet for 10 minutes.  Turn out onto a serving platter and serve either warm or at room temperature.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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