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.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a healthier option, substitute whole wheat flour for all-purpose flour. You can also add chopped nuts or coconut for added texture. Ensure the cake is fully baked by inserting a toothpick in the center; it should come out clean. This cake pairs beautifully with a dollop of whipped cream for serving.
Serving Suggestions
Serve this delightful cake as a sweet breakfast option or a decadent dessert. It pairs well with a scoop of vanilla ice cream or a side of Cream Cheese Banana Pudding for a decadent treat. Garnish with fresh mint leaves or a sprinkle of powdered sugar for an elegant presentation.
Storage & Reheating
Store any leftover Upside-Down Raisin Carrot Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Upside-Down Raisin Carrot Cake contains roughly 490 calories, with 4g protein, 66g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (36% of the Daily Value), calcium (25% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh carrots instead of shredded?
Yes, you can use fresh carrots, but it’s best to shred them finely to ensure they blend well into the batter. Using pre-packaged shredded carrots is also a time-saver and works perfectly in this recipe.
What can I substitute for raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries or chopped dates for a different flavor. Both options will add a nice sweetness and texture to the cake.
Is there a way to make this recipe gluten-free?
Absolutely! To make this cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and baking soda are also gluten-free, and you should have a delicious gluten-free version of this cake.
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).