• 23 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.

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  • 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.

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  • In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.

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  • 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.

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  • 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

374 calories; 15 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 82 mg cholesterol; 341 mg sodium. 170 mg potassium; 56 g carbohydrates; 2 g fiber; 34 g sugar; 5 g protein; 3790 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

Reviews

23 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1