Carrot cake with an upside-down pineapple and pecan topping adds a sweet and attractive topping for this cake alternative to icing sugar.
Upside-Down Pineapple Carrot Cake
Ingredients Makes: 8 servings
3 Tbsp unsalted butter
3 Tbsp raw brown sugar ~or~ coconut sugar
1 pineapple, cut into 1/4-inch round slices with core removed ~or~ 1 can of pineapple slices
1/4 cup pecans, whole
1 cup all-purpose flour
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/3 tsp sea salt
3 Tbsp pecans, finely chopped ~or~ walnut, small pieces
1 cup raw sugar cane ~or~ coconut suger
1/2 cup extra-virgin olive oil ~or~ avocado oil
1 1/2 cups grated carrots (3 to 4 carrots)
Prepare cake pan. Preheat oven to 350°. Grease a 9-inch round cake pan (with sides at least 2 inches high) with 3 tablespoons of the butter. With 3 tablespoons of the brown sugar sprinkle the bottom and the sides of the greased pan as evenly as possible; then set pan aside.
Prepare carrots. Cut off the ends and shave 3 to 4 carrots (depending on size needed to produce 1 + 1/2 cups of shredded carrot). Shred the carrots using and electric or hand shredder, then set aside in a bowl.
Prepare pineapple. Slice the top and the end off the pineapple, then slice off the sides. Cut the pineapple into 1/4 of an inch slices. If you have a coring device use it, otherwise cutting out the centers by hand will be necessary. If using canned pineapples, simply drain the juice and use the pineapple as is.
Apply the top cake layer. Many upside down pineapple cakes are decorated using round slices but the slices could be cut into pieces and arranged differently. The ingredients in this cake suggest using pineapple and pecans. Arrange the pineapple pieces and 1/4 cup of whole pecans to the bottom of the cake pan.
Prepare cake batter. In a medium-sized bowl combine the dry ingredients which include the flour, cinnamon, baking powder, baking soda and sea salt. Sift the ingredients and then set aside.
In a small bowl combine 3 eggs, remove any shell pieces and mix. In a large mixing bowl combine the mixed eggs, 1 cup of sugar and 1/2 cup of olive oil. With a hand mixer or blender, combine ingredients until smooth.
Gradually add the dry ingredients to the creamed butter, sugar and egg mixture until blended. Stir-in the shredded carrots and the pecan pieces until evenly distributed. Spoon the batter over the pineapple and pecan layer in the cake pan evenly
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of the cake to loosen and then invert the cake onto a serving plate. Enjoy.
Recipe shared by: J. Marshall
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