Upside-Down Raisin Carrot Cake

Total Time
20 mins
40 mins

This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins.

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  1. Drain pineapple, reserving 1/2 cup of the juice.
  2. Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
  3. Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
  4. Beat remaining 1/4 cup butter with sugar until light and fluffy.
  5. Beat in eggs, vanilla and carrots.
  6. Combine dry ingredients in a separate bowl.
  7. Beat 1/3 of the dry ingredients into the creamed butter and sugar.
  8. Beat in half of reserved pineapple juice till blended.
  9. Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
  10. Beat in remaining third of dry ingredients.
  11. Fold in remaining 1/2 cup raisins.
  12. Pour batter over pineapple in ovenproof skillet.
  13. Bake in 350 oven 40-45 minutes.
  14. Let stand 5 minutes before inverting on serving plate.