Upside down Orange Carrot Cake

By Edie

  • 1Tbsp canola oil

  • 2Tbsp packed brown sugar

  • 1/4c coarsely chopped pecans,lightly toasted

  • 1 orange,peeled,seeded, and sliced

  • 3/4c all-purpose flour*

  • 1/4c yellow cornmeal

  • 1/2c granudlated sugar**

  • 1 1/2tsp. pumpkin pie spice

  • 1tsp baking powder

  • 1c finely shredded carrots

  • 1/3c refrigerated or frozen egg product, thawed or 3 egg whites, lightly beaten

  • 1/4c canola oil

  • 1/4c fat-free milk

  1. Preheat oven to 350*F. Pour the 1tbsp oil into a 8x1 1/2 inch round cake pan;tilt pan to coat bottom evenly with oil. Sprinkle brown sugar evenly in pan. Top with pecans. Arrange orange slices on pecans. Set aside.

  2. In a medium bowl, combine flour,cornmeal,granulated sugar, pumpkin pie spice, bking powder, and 1/8tsp salt. Add carrots,eggs, the 1/4c oil,and milk. Sir just till comined. Spread mixture over orange slices in pan.

  3. Bake 30 to 35 mins. or until a toothpick inserted nar center comes out clean. Cool in pan on a wire rack 5 minutes. Loosen side of cake from pan; invert cake onto a serving plate. Serve warm. If desired, garnish with orange peel twists.

  4. *Test Kitchen Tip: You can substitute whole wheat flour for up to half of the total all-purpose flour.

  5. **Test Kitchen Tip: Choose Splenda Sugar Blend for Baking to substitute for the granulated sugar. Follow package directions to use product ammount equivalent to 1/2c. granulated sugar.

Nutritional Facts

per serving
9g total fat(1g sat. fat)
0mg chol
81mg sodium
26 g carb.
1g fiber
3g protein
1.5 carbs.
1.5 fat
Carbs. choices
Per Serving with Splenda
Asme as above
except 176 cal
Carb. choices

desserts carbs under 45g dessert

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