Upside-Down Orange Carrot Cake
by Jen
Ingredients: 1 tbsp canola oil 2 tbsps packed brown sugar 1/4 cup coarsely chopped pecans, lightly toasted 1 orange, peeled, seeded, and sliced 3/4 cup all purpose flour 1/4 cup yellow cornmeal 1/2 cup granulated sugar 1 1/2 tsps pumpkin pie spice 1 tsp baking powder 1 cup finely shredded carrots 1/3 cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten 1/4 cup canola oil 1/4 cup fat-free milk 1. Preheat oven to 350. Poyr the 1 tablespoon oil into an 8 x 1 and 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, baking powder, and 1/8 teaspoon salt. Add carrots, eggs, the 1/4 cup oil, and milk. Stir just until combined. Spread mixture over orange slices in pan. 3. Bake 30 to 35 minutes or until a toothpick inserted near 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, granish with orange peel twists. Nutrition per serving: 191 calories 9 grams total fat 0 mg cholesterol 81 mg sodium 26 grams carbohydrate 1 gram fiber 3 grams protein |
