There are of course many different ways to skin the pineapple ;) but this following method works for me. I slice the top and ends of the pineapple.
Then holding it straight up, slice of the skin on all the sides. I came another round cleaning up the its and bits of "eyes" left out during my "skinning" process
I lay the pineapple on the side and cut out thin slices.
Using the sharp end of the knife, I run it around the center to remove the core.
Pull out the core and the rings are ready.
Repeat for the rest of the slices. Depending on the size of the pineapple rings, you would need anywhere between 4 to 6 (or even 8) 1/4 inch thick of Pineapple rings.
Grate the carrots. I used the fine hole side of my grated instead of the huge ones. Set aside.
Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside. Add the first 3 ingredients to a pan.
Cook this over medium heat
and bring it to a boil. Whisk to make sure its smooth.
I did not have the recommended size pan and used 8X8 square tin. Pour this mixture in the prepared tin.
Tilt so that the sauce evenly coats the bottom of the pan.
Halve the pineapple slices.Arrange them over this mixture. Given that my pan was different and also that my pineapple rings were huge I used only 3 pineapple rings i.e. 6 halves ( and a little piece!). Set this aside.
In a medium bowl, combine the flour, baking powder, salt, and nutmeg; set aside
In another large mixing bow, beat the butter on medium-high for about 30 seconds. Gradually add the sugar, beat until combined.
Add eggs (whites and yolk), one at a time,
beating well after each addition.
Alternately add flour mixture
mixing with a spatula after each just until combined. The original recipe suggests beating, but I chose to simply to fold and mix.
Stir in the grated carrots
Pour this mixture over the prepared pan (with the pineapples)
Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes