Upside-Down Raisin Carrot Cake

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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