Carrot-Pineapple Upside-Down Cake


Finely shredded carrot adds a new taste sensation to this popular dessert recipe.

Carrot-Pineapple Upside-Down Cake
Photo: Andy Lyons
Prep Time:
30 mins
Cool Time:
35 mins
Bake Time:
45 mins
Total Time:
1 hr 50 mins


  • 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)


  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.

Nutrition Facts (per serving)

374 Calories
15g Fat
56g Carbs
5g Protein
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.

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