Pineapple-carrot-curcuma upside down cake

ingredients

• 80gr or vegetable oil
• 80gr granulated sugar
• 1 large egg
• 85gr shredded carrots (about 2 medium peeled carrots)
• 120gr all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 1 and 1/2 teaspoons ground curcuma (8gr)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 4gr vanilla sugar
• 3 pieces of canned pineapple
• bit of butter for the baking pan

We used a baking pan with 12cm diameter.

Steps

• Preheat the oven in 175° Celsius Mix the vegetable oil with the sugar and add the egg and the carrots
• Add the rest of the ingredients and mix
• Add a bit of butter on the baking pan and place the pineapple pieces
• Add the dough
• Bake till the upper part is golden. It took 35-40 min in our oven
• Remove it from the oven and let it cool down
• Turn it upside down