I’ve but a vegetable twist on this pineapple and carrot upside down cake. The moist cake has a carrot sponge, which infused with the pineapple syrup.
This is the classic 1970s cake pineapple upside down cake with a vegetable twist: carrots. Think loud polyester shirt with large lapels and bell bottomed flares in an orange corduroy (I just had to google the spelling of corduroy).
In this treat, caramelised pineapple and carrot slices, with their oozy, sweet juices, envelop a non-spiced delicate carrot sponge cake. You can’t taste the carrot in the sponge at all as it has been so permeated by the pineapple-infused caramel sauce. The edges of the cake are slightly crispy, caramel-ly and sooo good. This super-moist cake is delicious warm or cold and is pure nostalgia. Best served with a really strong tequila sunrise while playing Atari Pong.
If you haven’t had carrots in a non-spiced cake before, you really must. It’s a lovely orange-coloured sponge cake with a portion of veg made naughty.
Get the recipe!
- 60g (¼ cup) unsalted butter, soft
- 50g (¼ cup) brown or demerara sugar
- 5-6 rings of pineapple
- 1 thin carrot, cut into 1cm rounds
- 2 medium-sized raw carrots
- 150g (½ cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoons orange zest
- 200g (1 ½ cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 180C/350F. You will need a deep 9” round baking dish or cake pan.
- Rub the butter all over the base and edge of the baking dish then sprinkle with the brown sugar. Place the pineapple rings decoratively around the base. Dot the sliced carrots in and around the rings. Set aside.
- Peel and finely grate the carrots then set aside.
- In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then beat in the carrot, vanilla and orange zest.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Spoon the batter over the pineapple base and spread it out gently. Bake for 30 minutes or until an inserted skewer comes out clean. When cooked, allow it to cool for 10 minutes and then place a plate over it and swiftly invert it. Serve warm or cold.