Name: Upside Down Raisin Carrot Cake
Cook time: 40 min
Yield: 8 Person(s)
Cuisine: Latin
Ingredients: 1, Cup ,Raisins; 1 1/2, Cup ,Flour; 1, Can ,Pineapple Slices; 1/2, Teaspoon ,Baking powder; 1/2, Cup ,Butter; 1/2, Teaspoons ,Baking soda; 1/2, Cup ,Brown sugar, packed; 1/2, Teaspoon ,Cinnamon; 3/4, Cup ,Sugar; 1/2, Teaspoon ,Salt; 2, Large ,Eggs; 1/2, Teaspoon ,Ginger; 1, Teaspoons ,Vanilla; 1, Cup ,Carrots, Shredded

By Gramma Recipebox

(0 Reviews)

Super easy

Cheap

Cook

40m

Wait

5m

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Category:
Seasons
Cuisine Type	Latin

Ingredients

Ingredients:

1 Cup Raisins
1 1/2 Cup Flour
1 Can Pineapple Slices
1/2 Teaspoon Baking powder
1/2 Cup Butter
1/2 Teaspoons Baking soda
1/2 Cup Brown sugar, packed
1/2 Teaspoon Cinnamon
3/4 Cup Sugar
1/2 Teaspoon Salt
2 Large Eggs
1/2 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.