Upside Down Raisin Carrot Cake
Cook
40m
Wait
5m
| Category: | Beverages |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 Cup Raisins |
| 1.5 Cup Flour |
| 1 Can Pineapple Slices |
| 0.5 Teaspoon Baking powder |
| 0.5 Cup Butter |
| 0.5 Teaspoons Baking soda |
| 0.5 Cup Brown sugar, packed |
| 0.5 Teaspoon Cinnamon |
| 0.75 Cup Sugar |
| 0.5 Teaspoon Salt |
| 2 Large Eggs |
| 0.5 Teaspoon Ginger |
| 1 Teaspoons Vanilla |
| 1 Cup Carrots, Shredded |
Upside Down Raisin Carrot Cake Directions
- Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat, ending with dry ingredients. Fold in remaining 1/2 cup raisins. Pour batter over pineapple. Bake at 350 degrees for 40-45 minutes. Stand 5 minutes before inverting to serving plate.
Notes
