Recipes and Cooking Carrot-Pineapple Upside-Down Cake 3.7 (23) Finely shredded carrot adds a new taste sensation to this popular dessert recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cool Time: 35 mins Bake Time: 45 mins Total Time: 1 hrs 50 mins Servings: 9 Jump to Nutrition Facts Ingredients ⅓ cup packed brown sugar 2 tablespoon butter 1 tablespoon water 6 - 8 slices fresh pineapple, cored and halved 2 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg ½ cup butter, softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla ¾ cup milk 3 carrots, finely shredded (1-1/2 cups) Directions Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside. 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. In medium bowl combine flour, baking powder, salt, and nutmeg; set aside. 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. 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. Rate it Print Nutrition Facts (per serving) 374 Calories 15g Fat 56g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 374 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 82mg 27% Sodium 341mg 15% Total Carbohydrate 56g 20% Total Sugars 34g Protein 5g Vitamin C 7.1mg 36% Calcium 80.8mg 6% Iron 1.6mg 9% Potassium 170mg 4% Folate, total 64.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.