2 can pineapple slices (10 oz / 284 g)
125 ml butter 1/2 cup
125 ml brown sugar, packed 1/2 cup
125 ml raisins 1/2 cup
175 ml white sugar 3/4 cup
2 eggs
5 ml vanilla 1 tsp
250 ml carrots, shredded 1 cup
250 ml all purpose flour 1 cup
125 ml whole wheat flour 1/2 cup
2 ml baking powder 1/2 tsp
2 ml baking soda 1/2 tsp
2 ml cinnamon 1/2 tsp
1 ml ground ginger 1/4 tsp
2 ml salt 1/2 tsp
125 ml almonds, chopped 1/2 cup
Drain pineapple reserving 1/2 cup (125 ml) liquid.
In an oven-safe 10 inch (25.5 cm) baking pan; melt 1/4 cup (50 ml) butter. Blend in brown sugar. Arrange pineapple slices over sugar mixture and top with raisins.
In a medium bowl; cream remaining butter with white sugar until light and fluffy. Beat in eggs and vanilla. Fold in carrots..
In a separate bowl; combine white flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, salt and almonds. Alternate adding flour mixture and reserved pineapple juice to creamed mixture; mixing well after each addition. Pour batter over pineapple. Bake in preheated 350 F (180 C) oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Allow to stand 5 minutes. Invert onto serving plate.
Serves 12