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Upside-Down Pineapple-Raisin-Carrot Cake




Source of Recipe


Internet


List of Ingredients




Serving Size : 8

1 cup raisins, seedless
1 can pineapple, sliced -- 20 oz
1/2 cup brown sugar -- packed
1/2 cup margarine
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup carrots, shredded
1 1/2 cups flour, all-purpose
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, ground
1/4 teaspoon ginger, ground


Recipe



Drain pineapple; reserve 1/2-cup juice. Melt 1/4-cup margarine in a 10-inch ovenproof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4-cup margarine with granulated sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2-cup raisins. Pour batter over pineapple. Bake in preheated 350-degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate.