Carrot and Honey Upside-Down Minis | Midwest Living

Carrot and Honey Upside-Down Minis

Carrot and Honey Upside-Down Minis

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  • Makes: 12 servings
  • Yield: 12 cakes
  • Hands On 35 mins
  • Total Time 1 hr

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Sweetly vying for a spot on your Easter brunch table, these cinnamony whole-wheat cakes bake over nests of glazed carrots. Serve warm with extra honey for drizzling.


  • Coconut oil for greasing muffin cups
  • 2 tablespoons packed brown sugar
  • 3/4 cup honey, divided
  • 1 1/4 cups finely shredded carrots*
  • 1 1/4 cups white whole-wheat flour or all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened applesauce
  • 1/4 cup finely chopped nuts (optional)
  • Honey


  1. Preheat oven to 350 degrees . Generously grease bottoms of twelve 21/2-inch muffin cups with coconut oil. Place about 1/2 teaspoon brown sugar, 1 teaspoon honey and 11/2 tablespoons shredded carrot (in that order) in each cup. Set aside.
  2. In a medium bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
  3. In a large bowl, whisk together the 1/2 cup melted coconut oil, the remaining 1/2 cup honey, eggs and vanilla. Alternately add the flour mixture and applesauce, stirring after each addition just until combined. Stir in nuts, if using. Spoon about 3 tablespoons batter into each muffin cup.
  4. Bake for 20 to 22 minutes or until golden and toothpick inserted in centers comes out clean. Cool on a wire rack for 5 minutes. Run a thin knife around the edge of each cake to loosen cakes from sides of pan. Invert and tap pan on rack to remove cakes. If desired, drizzle with additional honey just before serving. Serve warm or cool.


  • *How to Shred Carrots To get long, pretty shreds, we used a handheld citrus zester that tool with four or five holes at the end. But it also works fine to just shred the carrot on the small holes of a box grater.

Nutrition Facts

(Carrot and Honey Upside-Down Minis)

Servings Per Recipe 12, pro. (g) 3, calcium (mg) 48, sugar (g) 21, Potassium (mg) 92, fiber (g) 2, sodium (mg) 180, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 7, Monounsaturated fat (g) 1, carb. (g) 31, sat. fat (g) 10, chol. (mg) 31, Fat, total (g) 12, cal. (kcal) 236, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 1, vit. A (IU) 2172, iron (mg) 1

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