Upside-Down Pineapple-Ginger Carrot Cake

Upside-Down Pineapple-Ginger Carrot Cake
Prep Time:
25 mins
Bake Time:
35 mins
Cool Time:
35 mins
Total Time:
1 hrs 35 mins
1 piece each


  • 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

  • teaspoon salt

  • 1 cup finely shredded carrots (2 medium)

  • cup canola oil

  • ¼ cup fat-free milk

  • 3 egg whites

  • Powdered sugar (optional)


  1. 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.

  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 (per serving)

192 Calories
8g Fat
29g Carbs
3g Protein
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.

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