Upside-Down Raisin Carrot Cake
A moist, flavorful upside-down carrot cake with raisins and pineapple, featuring warm spices; perfect for dessert or teatime for those who enjoy fruity, spiced baked treats.
Ingredients
- 1 cup raisins ⓘ
- 1 1/2 cups flour ⓘ
- 1 cup pineapple slices ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 cup margarine ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 cup shredded carrots ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 3/4 cup granulated sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 2 eggs ⓘ
- 1/2 cup brown sugar ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- Drain the pineapple slices and reserve 1/2 cup of the syrup.
- Melt 1/4 cup of margarine in a 10-inch ovenproof skillet.
- Add brown sugar to the melted margarine and arrange the pineapple slices over the sugar mixture. Top with 1/2 cup raisins.
- Beat the remaining 1/4 cup of margarine with sugar until light and fluffy.
- Beat in eggs, vanilla extract, and shredded carrots.
- Combine the dry ingredients (flour, baking powder, baking soda, ground cinnamon, ground ginger, salt).
- Gradually beat 1/3 of the dry ingredients into the creamed mixture.
- Add half of the reserved pineapple syrup and blend well.
- Repeat with remaining dry ingredients and syrup, ending with dry ingredients.
- Fold in the remaining 1/2 cup raisins.
- Pour the batter over the pineapple in the skillet.
- Bake at 350°F (175°C) for 40 to 45 minutes.
- Let the cake stand for 5 minutes before inverting onto a serving plate.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).