Upside-Down Carrot Cake with Chocolate Flan

Directions

1. 1

   Preheat oven to 390 °F (200 °C). Fill a large roasting pan with hot water for the water bath.

2. 2

   In a blender, combine the oil, carrots, and 3 eggs. Blend until completely smooth and vibrantly orange.

3. 3

   In a large bowl, whisk together the flour, sugar, and baking powder. Fold in the carrot mixture with a spatula until a lump-free batter forms.

4. 4

   Make the caramel: heat ¾ cup sugar with the water in a saucepan over medium heat without stirring until it turns deep amber. Immediately pour into a well-greased bundt pan.

5. 5

   Rinse the blender, then blend the condensed milk, whole milk, remaining 3 eggs, and cocoa powder until silky smooth.

6. 6

   Gently pour the chocolate flan mixture over the caramel, then carefully spoon the carrot batter on top.

7. 7

   Set the bundt pan in the roasting pan, slide into the oven, and bake 55–65 minutes until a skewer inserted in the cake layer comes out clean.

8. 8

   Cool to room temperature, then refrigerate at least 2 hours. Run a thin knife around the edges and invert onto a serving plate — the glossy flan will crown the top, bathed in caramel.