Upside Down Raisin Carrot Cake Recipes

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Microwave the butter, brown sugar and lemon juice in a small microwave-safe bowl until melted. Spread the mixture over the bottom of the prepared pan. Arrange the carrot ribbons on top.
• For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together with the flour, cinnamon, baking powder, baking soda, salt and allspice; set aside.
• Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Beat in the lemon zest. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed (it's okay if the batter looks slightly separated and broken). Reduce the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour.
• Pour the batter over the carrots in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, carrot-side up. Let cool completely. Cut into wedges, and serve.

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease the bottom of a 13-by-9-by-2-inch baking pan with cooking spray, line with parchment paper and grease the paper with cooking spray.
• With an electric mixer, cream the granulated sugar, oil, vanilla and eggs together in a large bowl. Sift together the flour, baking soda, cinnamon and salt in a separate bowl. Add the dry ingredients to the sugar mixture and mix well. Add the carrot puree, coconut, walnuts and pineapple and beat until smooth.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool the cake for about 5 minutes. Spray a wire rack with cooking spray. Run a knife around the edges of the pan and turn the cake out onto the wire rack. Cool completely before frosting.
• For the frosting: Using an electric mixer, beat the Neufchatel in a medium bowl until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Mix in the vanilla.
• Frost the cake and garnish with the chopped walnuts. Refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9" x 13" inch pan.
• Mix flour, sugar, baking powder, salt and cinnamon.
• Beat oil, eggs and vanilla until smooth.
• Add the egg mixture to the flour and mix with wooden spoon until smooth.
• Stir in carrots, coconut, 1 cup hazelnuts, raisins and pineapple.
• Pour into pan and bake at 350F for about 45 minutes.
• Sides should pull away from pan.
• Don't worry if the center sinks a bit, it's OK.
• Cool completely on a rack.
• Using an electric mixer combine the butter and cream cheese until smooth and well mixed.
• Add the confectioners sugar and 1/2 cup hazelnuts and beat until well mixed.
• Spread icing over cooled cake.

Steps:

• Drain pineapple, reserving 1/2 cup of the juice.
• Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
• Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
• Beat remaining 1/4 cup butter with sugar until light and fluffy.
• Beat in eggs, vanilla and carrots.
• Combine dry ingredients in a separate bowl.
• Beat 1/3 of the dry ingredients into the creamed butter and sugar.
• Beat in half of reserved pineapple juice till blended.
• Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
• Beat in remaining third of dry ingredients.
• Fold in remaining 1/2 cup raisins.
• Pour batter over pineapple in ovenproof skillet.
• Bake in 350 oven 40-45 minutes.
• Let stand 5 minutes before inverting on serving plate.