Upside-Down Orange Carrot Cake

by Jen


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

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