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- user reviews (6)
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1/3
cup packed brown sugar
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2
tablespoons butter
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1
tablespoon water
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6
- 8
slices fresh pineapple, cored and halved
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2
cups all-purpose flour
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1
tablespoon baking powder
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1/2
teaspoon salt
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1/4
teaspoon ground nutmeg
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1/2
cup butter, softened
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1
cup granulated sugar
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2
eggs
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1
teaspoon vanilla
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3/4
cup milk
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3
carrots, finely shredded (1-1/2 cups)
1. Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
2. In small saucepan combine brown sugar, 2 Tbsp. butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.
3. In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.
4. In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar, beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.
5. Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes. Makes 9 servings.
- Servings Per Recipe 9,
- Calories 374,
- Protein (gm) 5,
- Carbohydrate (gm) 56,
- Fat, total (gm) 15,
- Cholesterol (mg) 82,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 34,
- Vitamin A (IU) 3790,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 341,
- Potassium (mg) 170,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I followed the directions and used 1 tbls baking powder and my cake was moist and delicious. And it was so easy! Will definitely make this again.
3/3/2011 02:47:24 PM Report AbuseMy family liked this cake. It was flavorful, but not very sweet. I made it per the recipe, using the 1 Tbsp baking powder, but I think I will try 1/2 Tbsp next time & see if that makes a difference.
4/23/2010 10:24:09 AM Report AbuseDebra, I have not made this but I will. I think you are right about the baking powder because that is a lot for 2 cups of flour. Use half and get Rumford's, you never get that b.powder taste with it and the dryness is due to too much raising.
4/13/2010 07:51:30 AM Report AbuseThis cake was not very good. I think there may be a mistake in the amt of baking powder. 1 Tbsp sounds like a lot! The cake was very dry and tasted like baking pwder.
4/6/2010 01:08:09 PM Report AbuseLactose free milk can be used in any recipe calling for milk and I don't find a difference with regular or non fat types.
3/22/2010 05:13:21 PM Report Abuse