Pineapple Carrot Upside Down cake

By DK on Oct 01, 2012
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
One of the hardest challenges personally for me, this year, was to keep up my resolution (ha! Isn't that true for all the years?). Regular readers of CIY might remember mine made in Jan '12 - to minimize refined products as much as possible and to use more seasonal produce in my day to day cooking.  Its been 9 months since then and I think I have outdone myself this year with comparisons to previous years.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
No canned foods, no pre-packaged meals (not that I was using that before), very minimal refined white sugar, 98% elimination of white flour and 100% Organic, GMO free produce.  I would have liked to say 100% locally grown ingredients, but I think I managed only about 95%, what with splurging on mangoes, pineapples and Oca potatoes (and few others...) that definitely were not local. But overall, the resolution has been a success, so to speak.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
When I was asked for Pineapple upside down cake, I was in a total fix. The one recipe I had previously tried was loaded with too much sugar, butter, canned pineapple, all purpose flour and sour cream.  I tried one version keeping my resolution in mind which was quite delicious but then realized that some of the ingredients might not be available all over (esp. in India from where I got the recipe request in the first place) and could be expensive. I searched around, trying few recipes from websites and books, making changes here and there. But this recipe was the one that totally hit the taste spot for us, in my family.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
This recipe from the BHG website was like a catch phrase for me. I just made few changes here and there but kept to the original recipe otherwise. The addition of the carrots is brilliant. You don't taste them as such but they provide the sweetness in addition to the sugar. But the base (the cake) is not what you might call very sweet (I know it differs from person to person, but it still isnt all that sweet). Its more bread'y with a spongy texture. The fresh pineapple brings all that its supposed to on the table and THAT brown sugar syrup - aaaah! I can actually visualize you smacking your lips ( and vulgarly licking your fingers even) when you make it yourself and taste it. That simple syrup is worth making this whole cake!
References

adapted from bhg's recipe

Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 8+ people
Yield: Makes one 8X8" inch cake with 9 servings.
Ingredients
  • 1/3 cup packed Brown Sugar
  • 2 tbsp Butter
  • 1 tbsp Water
  • 1 medium Pineapple
  • 2 cups Whole Wheat Pastry Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp ground Nutmeg
  • 1/2 cup Butter, softened
  • 1 cup granulated Sugar
  • 2 egg whites
  • 1 whole Egg
  • 1 tsp vanilla
  • 3/4 cup low fat milk, see Tips
  • 1-1/2 cups (abt 4 med-small) finely grated Carrots
Tips
1. Milk: I have been quite confused about arguments against using skimmed milk hence just to be on the safer side have switched to using Whole Milk. So my new definition of "low fat" milk would be to replace half/quarter of the given amount with plain water! But go ahead and use whatever you have on hand.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
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.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
2
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
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
3
I lay the pineapple on the side and cut out thin slices.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
4
Using the sharp end of the knife, I run it around the center to remove the core.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
5
Pull out the core and the rings are ready.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
6
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.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
7
Grate the carrots. I used the fine hole side of my grated instead of the huge ones. Set aside.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
8
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.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
9
Cook this over medium heat
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
10
and bring it to a boil. Whisk to make sure its smooth.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
11
I did not have the recommended size pan and used 8X8 square tin. Pour this mixture in the prepared tin.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
12
Tilt so that the sauce evenly coats the bottom of the pan.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
13
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.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
14
In a medium bowl, combine the flour, baking powder, salt, and nutmeg; set aside
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
15
In another large mixing bow, beat the  butter on medium-high for about 30 seconds. Gradually add the sugar, beat until combined.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
16
Add eggs (whites and yolk), one at a time,
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
17
beating well after each addition.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
18
Beat in vanilla.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
19
Alternately add flour mixture
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
20
and the milk;
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
21
mixing with a spatula after each just until combined. The original recipe suggests beating, but I chose to simply to fold and mix.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
22
Stir in the grated carrots
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
23
until combined.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
24
Pour this mixture over the prepared pan (with the pineapples)
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
25
Spread batter over pineapple.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
26
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
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
While inverting, you might have some little its and bits sticking to the pan. Trust me when I tell you this - it tastes absolutely out of this world. That brown sugar-butter syrup is rich and sweet and ....addictive. Can you see it actually glistening under the pineapple? That my dear dear foodies, is stuff made for...err..foodies like us :) Pineapple Upside down cake with carrot | Whole wheat Cake recipe See all those teeny tiny carrots in there? You wouldn't have guessed it if you had been blindfolded into eating a piece nor would you have said this was made using wheat flour :). And THAT, my conscious readers, is what I call eating "healthy" :) Pineapple Upside down cake with carrot | Whole wheat Cake recipe
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26 Responses to “Pineapple Carrot Upside Down cake”
  1. Divya

    Can we use baking soda instant of eggs

  2. :-D Just love the idea of including carrot. Even looking at the photo has my mouth watering. Thank you for sharing.

  3. dr maninder

    Thnx for the recipe.I had asked for it long time back but u remembered.

  4. Lovely simple recipe. Turned out great even after substituting certain ingredients to make it dairy free.

  5. MS

    I tried this out recently. Though it tasted good, the consistency of the cake was not soft and spongy but more firm. I followed directions and measurements absolutely according to the recipe. Do you think it is supposed to turn out firm?

    This, to me was soft and spongy – I mention that in the last para before the ingredients section. May be your over mixed the dough? That can usually result in denser and firmer texture. Also refer step 21. I fold the batter instead of mixing –DK

  6. shafwath

    explaining the preparations awesome

  7. sunita jain

    eggless with same texture…plz..

    Hi Sunita, Pls refer the tips section. I have provided link to my Eggless Substitution chart. –DK

  8. sunita jain

    plz eggless version wanted…

  9. Ali

    Just wanted to say. I was thrilled to see you put no gmo amongst other things. Most ” healthy blog” recipies really are not healthy. About to make this.

  10. Tanya

    Hi, I love your cake recipe and would love to try it this weekend – I have never baked anything before and i would want to be sure that i do this right, what can i substitute the whole wheat pastry flour with and also can i use the same temperature and everything in a convection – i don’t have a electric oven :( plz reply..thanks, Tany

  11. meera

    Could i use whole wheat flour instead of ww pastry flour

  12. Payal

    Hi this looks awesome….I make a pineapple/carrot or pineapple/apple or replace with banana in the microwave and its really nice…
    can we replace carrot with crushed pineapple or grated apple?

  13. Nikki

    Would you happen to know the nutritional information?? Just the calories and fat would be great! :)

  14. rosemarie

    I just baked this cake a while ago. It turned out so perfect! Though I don’t have a sweet tooth but the carrots as one of the ingredients enticed me to bake one.

  15. Anonymous

    Hi DK, good one and good resolution as well. I have in mine to limit homogenized milk products too as much as possible and replace with Unhomogenized milk products due to the rising health concerns arising from it.

  16. hi DK,
    why do you use carrot in this recipe?

    Well honestly, the original recipe does and I cannot say what their original purpose was. May be to just add nutrition along with additional sweetness (cutting down some of the refined sugar in the process?). –DK

  17. Love this recipe! Can’t wait to try it; I wonder how pineapple and carrots taste together:)
    Since butter is out of my list of ingredients, will try to substitute it with something healthier. Thanks for this amazing cake.

  18. Shilpa

    Hi DK,just noticed & wanted to make sure before trying it out,do we need 1tbsp of baking powder ? or was it supposed to be 1 tea spoon ?

    Yes It is 1 tbsp Shilpa NOT tsp:) –DK

  19. Priya

    Hi, must say I am a fan of your recipes. Love the detailed descriptions as well. I tried out this recipe and it turned out quite well. :) :) Look forward to many more such healthy and tasty recipes.

  20. Archana Brian

    Hi, tried this recipe but with few changes like replaced the butter with ghee and sugar with jaggery and since i am allergic to pineapple replaced it with baked pumpkin puree…the outcome was awesome…absolutely moist and superb taste :)

  21. Sahana

    I was just checking out ur website and its absolutely mind blowing.I am a foodie plus passionate about cooking.I will have to try few of your recipes and wil surely let u know how it tasted.
    Thanks a lot for such beautiful and detailed descriptions.

  22. Such moist and healthy loaf!

  23. bina

    :-o good one…made this receipe..but without using butter.

    Already? That’s fast :) –DK

  24. All the recipes like these always use canned pineapples and I know they taste different from the fresh ones. I loathe canned food and anyway con’t get much of it in India. So, this recipe is great for me. Works perfectly. Thanks a lot DK!

  25. Kavitha

    Hi DK,
    Lovely receipe..cant wait to try it.
    I have started to bake since I have come across receipes in your website.I have a request though,please add the measurements in gms for baking receipes..it would be easier to try them.

    I have recently started doing it for some of the recipes. Will try do them for more of them (esp baking) from now on :) –DK

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