Upside-Down Pineapple-Raisin-Carrot Cake
Yield
1 cakePrep
40 minCook
50 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
seedless |
|
| 20 | ounces |
pineapple
sliced |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
margarine
|
|
| ¾ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
carrots
shredded |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
seedless |
|
| 578 | ml/g |
pineapple
sliced |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
margarine
|
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
carrots
shredded |
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
ginger
ground |
|
Directions
Drain pineapple; reserve ½ cup juice.
Melt ¼ cup margarine in a 10-inch ovenproof skillet.
Blend in brown sugar.
Arrange pineapple over sugar mixture and top with ½ cup raisins.
Beat remaining ¼ cup margarine with granulated sugar until light and fluffy.
Beat in eggs, vanilla and carrots.
Combine dry ingredients.
Beat ⅓ dry ingredients into creamed mixture.
Beat in ½ cup reserved syrup until blended.
Repeat, ending with dry ingredients.
Fold in the remaining ½ cup raisins.
Pour batter over pineapple.
Bake in preheated 350℉ (180℃) oven 40 to 45 minutes.
Let stand 5 minutes before inverting onto serving plate.
