Pineapple Upside Down Carrot Cake

• FOR THE CAKE BATTER:
• 4 whole Extra-large Eggs At Room Temperature
• 1-1/2 cup Granulated Sugar
• 2/3 cups Firmly Packed Light Brown Sugar
• 1-1/4 cup Canola Oil
• 2 teaspoons Pure Vanilla Extract
• 1 whole Orange, Finely Grate The Zest
• 2-1/4 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1 pinch Ground Cloves
• 1 pound Finely Grated Then Chopped Carrots (See Note)
• _____
• FOR THE PINEAPPLE CARAMEL LAYER:
• 4 Tablespoons Butter, Softened To Room Temperature
• 1/2 cups Raw Sugar (Preferably Bourbon Vanilla Infused Raw Sugar- See My Recipe Box Here On TK.)
• 1 cup Crushed Pineapple, Drained Then Squeezed Lightly To Remove More Liquid

1. Preheat oven to 350u0b0F.
2. To prepare the Pineapple Caramel Layer:
3. 1. Spray a bundt pan (or six individual sized bundt pans) with non-stick cooking spray.
4. 2. Break off pieces of the softened butter and dot the bottom of the pan evenly. (If using mini bundt pans, divide the butter evenly between them.)
5. 3. Sprinkle the turbinado sugar over the butter. (Again, if using the individual bundt pans, divide the sugar evenly between the pans.)
6. 4. Evenly distribute the pineapple over the sugar.
7. To prepare the Carrot Cake batter:
8. 1. In a mixing bowl, whisk together the eggs, granulated and brown sugar, oil, vanilla extract and orange zest. Set aside.
9. 2. Whisk together the flour, baking powder, baking soda, salt and all the spices in a large mixing bowl.
10. 3. Pour the creamed sugar mixture into the dry ingredients and stir together with a wooden spoon until there are no more pockets of dry ingredients.
11. 4. Add the carrots all at once and fold into the batter.
12. 5. Scrape the batter evenly into the prepared pan(s). The batter should rise no higher than 2/3 of the way up the side of the pan(s).
13. 6. Bake 25-30 minutes for mini-bundt pans or 60-70 minutes for a regular bundt pan, or until a straw inserted into the center of the cake comes out clean. (If using mini pans, test each cake.)
14. 7. Let the cake rest in the pan(s) for five minutes before inverting the cakes onto a serving platter.
15. 8. For best flavour, serve while still warm.
16. Notes
17. I opted to grate my carrots on the fine-grating disc in my food processor followed by pulsing them with the blade for a finer texture. This creates a lighter textured end product.

cake, eggs at, sugar, brown sugar, canola oil, vanilla, orange, allpurpose, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ubc, ground cloves, carrots, pineapple, butter, sugar, pineapple

Taken from tastykitchen.com/recipes/desserts/pineapple-upside-down-carrot-cake/ (may not work)