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Preheat oven to 350°F. Lightly coat a 9-inch-square baking pan with cooking spray; set aside.
Combine brown sugar, 2 tablespoons butter and water in a small saucepan. Cook and stir over medium heat until mixture comes to a boil and is smooth. Pour into prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.
Combine flour, baking powder, salt and nutmeg in a medium bowl; set aside.
Beat the 1/2 cup softened butter in a large bowl with an electric mixer on medium-high speed for 30 seconds. Gradually add granulated sugar and beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes.