Pineapple Upside-Down Carrot Cake is rich with warm flavors. Brown sugar caramelizes with butter and candies the fruit making a unique flavor and compliments a moist,yet light in texture, carrot cake.
15largemarachino cherriesor as many as you want to smush in
⅓cupwalnutswhole or chopped (can substitute pecans)
2cupsall purpose flour
2teaspoonsbaking soda
2teapoons ground cinnamon
½teaspoonsalt
3large eggs
1 and ¾ cup granulated sugar
⅔cupvegetable oil
¾cupbuttermilk
2teaspoonsvanilla extract
2cupscarrotsgrated or chopped very fine
Instructions
Preheat oven to 375 degrees fahrenheit. Wrap aluminu foil around the bottom of a 10 inch spring form pan. Place pan on a cookie sheet or sheet tray that has a lip.
Melt butter in 10 inch springform pan while oven is preheating.
Sprinkle brown sugar over butter.
Drain pineapple and cherries.
Arrange pineapple slices, cherries and walnuts over brown sugar as shown, or in any design you like.
Stir together flour, baking soda, ground cinnamon and salt.
In the bowl of the stand mixer, beat eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrots.
Pour batter over pineapple mixture in pan.
Bake at 375 degrees for 75 minutes. Test center of cake with wooden pick for doneness the last 5 to 10 minutes. Adjust cook time if center isn't done.
Cool on wire rack 30 minutes to an hour before inverting on serving tray.