UPSIDE-DOWN RAISIN CARROT CAKE

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Upside-Down Raisin Carrot Cake image

This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 cup raisins
1 (20 ounce) can pineapple slices
1/2 cup butter
1/2 cup brown sugar
3/4 cup sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
1 teaspoon vanilla extract
1 cup shredded carrot

Steps:

  • Drain pineapple, reserving 1/2 cup of the juice.
  • Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
  • Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
  • Beat remaining 1/4 cup butter with sugar until light and fluffy.
  • Beat in eggs, vanilla and carrots.
  • Combine dry ingredients in a separate bowl.
  • Beat 1/3 of the dry ingredients into the creamed butter and sugar.
  • Beat in half of reserved pineapple juice till blended.
  • Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
  • Beat in remaining third of dry ingredients.
  • Fold in remaining 1/2 cup raisins.
  • Pour batter over pineapple in ovenproof skillet.
  • Bake in 350 oven 40-45 minutes.
  • Let stand 5 minutes before inverting on serving plate.

Nutrition Facts : Calories 425.9, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 364, Carbohydrate 75, Fiber 2.8, Sugar 50.1, Protein 5.2

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