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    You are in: Home / Recipes / Upside-Down Raisin Carrot Cake Recipe
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    Upside-Down Raisin Carrot Cake

    Upside-Down Raisin Carrot Cake. Photo by BarbryT

    1/2 Photos of Upside-Down Raisin Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    pattikay in L.A.'s Note:

    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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    Units: US | Metric


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

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    Ratings & Reviews:

    • on October 29, 2007


      A very nice casual cake! It is not as light as many upside down cakes I have had, but it was delicious and beautiful. I used half regular raisins and half golden raisins; I liked the combination! Thanks pattikay.

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    • on February 25, 2007


      This was excellent! I made a few subs for dietary reasons - Eggbeaters in place of whole eggs and Splenda for baking for the white sugar. Wonderfully moist with a variety of flavors going on. I baked in a cast iron skillet; convection bake time was 32 minutes. Thanks for sharing!

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    • on February 05, 2007


      Delicious!! The addition of the carrots, raisins and spices to this cake make it very special. It goes together very quickly and easily, with very little effort. I baked this in my cast iron skillet and it turned out perfectly. My family loved this and gave it 2 thumbs up. Thank you for sharing this wonderful recipe.

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    Nutritional Facts for Upside-Down Raisin Carrot Cake

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 425.8
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 7.7 g
    Cholesterol 83.3 mg
    Sodium 364.0 mg
    Total Carbohydrate 75.0 g
    Dietary Fiber 2.7 g
    Sugars 50.1 g
    Protein 5.1 g

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