Recipes and Cooking Upside-Down Pineapple-Ginger Carrot Cake 3.5 (4) 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 December 12, 2012 Print Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 35 mins Cool Time: 35 mins Total Time: 95 mins Servings: 9 Yield: 1 piece each Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 tablespoon butter, melted 3 tablespoon packed brown sugar 4 thin slices fresh pineapple 1 tablespoon finely chopped crystallized ginger 1 cup white whole wheat flour ¾ cup granulated sugar 1 ½ teaspoon apple pie spice ½ teaspoon baking powder ½ teaspoon baking soda ⅛ teaspoon salt 1 cup finely shredded carrots (2 medium) ⅓ cup canola oil ¼ cup fat-free milk 3 egg whites Powdered sugar (optional) Directions Preheat oven to 350°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. 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. 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. Print Nutrition Facts (per serving) 192 Calories 8g Fat 29g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 192 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 130mg 6% Total Carbohydrate 29g 11% Total Sugars 19g Protein 3g Vitamin C 13.6mg 68% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 87mg 2% Folate, total 8.1mcg Vitamin B-12 0.1mcg *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.