Upside-Down Pineapple-Ginger Carrot Cake
To get perfect pineapple slices, pick up a peeled and cored pineapple in the produce section of the supermarket.Use a sharp knife to cut slces (about 3/8- inch). Use the remaining pineapple for a snack.
Makes:9 serving(1 pice each)
Nonstick cooking spray
2 tablespoons butter,melted
3 tablespoons packed brown sugar
4 thin slices fresh pineapple
1 tablespoon finely chooped crystallized ginger
1 cup white whole wheat lour
3/4 cup granulated sugar
1 1/2 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 fat-free milk
3 egg whites
Powder sugar (optional)
- Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray. Dizzle bottom of pan with melted butter, sprinkle with brown sugar. Arrange pineapple slices in pan, sprinkle with crysyallized ginger.
- In a large bowl stir together the four, granulated sugar, apple pie spice, baking powder, baking soda, and salt. Add carots,oil, and milk, stirring until moistend. In a medium mixing bowl beat egg whites with 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.
- Bake for 35 to 40 min, or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 min. Loosen sides of cake, invert onto a serving platter. Cool for 30min. If desired, sprinkle lightly with powder sugar. Serve warm.