Upside-Down Carrot Cake

• 3 rounded Tbsp. butter or 50/50 butter and oil, mixed
• 3 to 6 Tbsp. brown sugar (more or less to taste)
• nuts (walnuts or pecans)
• 1 1/2 c. whole wheat pastry flour
• 1 1/2 c. unbleached white flour
• 2 Tbsp. baking powder
• 1/4 tsp. soda
• 1 tsp. sea salt
• 2 tsp. cinnamon
• 1 c. brown sugar
• 1 c. raw wheat germ (optional)
• 1 c. (expeller pressed) canola or sesame oil
• 2 well beaten eggs
• 1 1/2 tsp. pure vanilla
• 4 c. finely grated carrots
• 1 small can crushed pineapple in natural juice
• 1 c. nuts or 1 c. raisins (optional)

1. Prepare 2 round cake pans with the butter or 50/50 butter and oil mixture (I use expeller pressed canola or sesame oil).
2. Coat bottom and sides of pan.
3. Add 3 to 6 tablespoons brown sugar, spreading evenly.
4. Press walnuts or pecans into sugar, covering the bottom of pan with nuts.
5. About 5 minutes before filling the pan with batter, warm the pans in a 350u0b0, preheated oven.

butter, brown sugar, nuts, whole wheat pastry flour, unbleached white flour, baking powder, soda, salt, cinnamon, brown sugar, raw wheat germ, sesame oil, eggs, vanilla, carrots, pineapple, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692920 (may not work)