Apple-Carrot Tatin Cake

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This barroom brings unneurotic elements of 2 dessert favorites, tarte Tatin and carrot cake, successful 1 elegant upside-down cake. It is made with apples, chromatic and carrots, but nary dairy products, which makes it suitable for a Rosh Hashanah dinner. (The look besides includes nuts, which galore radical debar eating astatine Rosh Hashanah per Jewish customized and tin easy beryllium omitted.) Butter whitethorn beryllium substituted for the margarine if this barroom is not being served astatine a kosher repast wherever nutrient is involved.

The cooled barroom tin beryllium made up to 2 days successful beforehand and covered tightly with integrative wrap.

From Real Entertaining columnist David Hagedorn.

Ingredients

measuring cup

Servings: 12

6 tablespoons (3/4 stick) unsalted pareve margarine
1/3 cupful acheronian brownish sugar
2/3 cupful honey
5 mean (about 2 pounds) Granny Smith apples, peeled, cored and chopped into quarters
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 spoon salt
1/8 spoon cayenne pepper
1/4 spoon crushed cardamom
1/2 spoon crushed cinnamon
Finely grated zest of 1 tiny orangish (2 teaspoons)
3 ample eggs
1 cupful sugar
3/4 cupful rootlike oil
1 tablespoonful vanilla extract
3 mean to 4 mean carrots, peeled and grated (about 2 cups)
2/3 cupful aureate raisins
2/3 cupful chopped pecans oregon walnuts (optional; spot headnote)

Nutritional Facts

Per serving

Calories
445
Fat
21 g
Saturated Fat
4 g
Carbohydrates
65 g
Sodium
298 mg
Cholesterol
53 mg
Protein
4 g
Fiber
2 g
Sugar
47 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

Published March 13, 2026