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Upside-Down Pineapple-Ginger Carrot Cake

Makes: 9 servings Yield: 1 piece each
Prep 25 mins Bake 350° 35 mins Cool 35 mins
Upside-Down Pineapple-Ginger Carrot Cake
Ingredients
  •  Nonstick cooking spray
  • 2  tablespoons  butter, melted
  • 3  tablespoons  packed brown sugar
  • 4  thin slices  fresh pineapple
  • 1  tablespoon  finely chopped crystallized ginger
  • 1  cup  white whole wheat flour
  • 3/4  cup  granulated sugar
  • 1 1/2  teaspoons  apple pie spice
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/8  teaspoon  salt
  • 1  cup  finely shredded carrots (2 medium)
  • 1/3  cup  canola oil
  • 1/4  cup  fat-free milk
  • 3  egg whites
  •  Powdered sugar (optional)
Directions

1. Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with cooking spray. Drizzle bottom of pan with melted butter; sprinkle with brown sugar. Arrange pineapple slices in pan; sprinkle with crystallized ginger.

2. In a large bowl stir together flour, granulated sugar, apple pie spice, baking powder, baking soda, and salt. Add carrots, oil, and milk, stirring until moistened. In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Fold beaten egg whites into carrot mixture. Pour batter into pan over pineapple slices, spreading evenly.

3. Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen sides of cake; invert onto a serving platter. Cool for 30 minutes. If desired, sprinkle lightly with powdered sugar. Serve warm.

Nutrition Facts (Upside-Down Pineapple-Ginger Carrot Cake)
  • Servings Per Recipe 9,
  • cal. (kcal) 192,
  • Fat, total (g) 8,
  • chol. (mg) 5,
  • sat. fat (g) 2,
  • carb. (g) 29,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 19,
  • pro. (g) 3,
  • vit. A (IU) 97,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 87,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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