Upside-Down Pineapple-Ginger Carrot Cake
ACTIVE: 25 minutes TOTAL: 1 hour 35 minutes
This scrumptious dessert updates two classic cake recipes and boasts extra sweetness
from caramelized pineapple and zing from crystallized ginger.
2 tablespoons butter, melted
3 tablespoons packed brown sugar
4 thin slices fresh pineapple
1 tablespoon finely chopped crystallized ginger
1 cup white whole-wheat flour
3/4 cup granulated sugar
11/2 teaspoons apple pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup finely shredded carrots ( 2 medium)
1/3 cup canola oil
1/4 cup nonfat milk
3 egg whites
Powdered sugar (optional)
1. Preheat oven to 350°F. Lightly coat an 8-inch-square baking pan with cooking spray.
Drizzle bottom of pan with melted butter; sprinkle with brown sugar. Arrange pineapple slices
in pan; sprinkle with crystallized ginger.
2. In a large bowl, stir together flour, granulated sugar, apple pie spice, baking powder, baking
soda and salt. Add carrots, oil and milk, stirring until moistened. In a medium mixing bowl,
beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand
straight). Fold beaten egg whites into carrot mixture. Pour batter into pan over pineapple
slices, spreading evenly.
3. Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out
clean. Cool in pan on a wire rack for 5 minutes. Loosen sides of cake; invert onto a serving
platter. Cool for 30 minutes. If desired, sprinkle lightly with powdered sugar. Serve warm.
Calories 192, Fat 8g (sat 2g), Cholesterol 5mg, Carbs 29g, Total sugars 19g, Protein 3g, Fiber
1g, Sodium 130mg.