Upside-Down Carrot Cake - cooking recipe

Ingredients

3 rounded Tbsp. butter or 50/50 butter and oil, mixed
3 to 6 Tbsp. brown sugar (more or less to taste)
nuts (walnuts or pecans)
1 1/2 c. whole wheat pastry flour
1 1/2 c. unbleached white flour
2 Tbsp. baking powder
1/4 tsp. soda
1 tsp. sea salt
2 tsp. cinnamon
1 c. brown sugar
1 c. raw wheat germ (optional)
1 c. (expeller pressed) canola or sesame oil
2 well beaten eggs
1 1/2 tsp. pure vanilla
4 c. finely grated carrots
1 small can crushed pineapple in natural juice
1 c. nuts or 1 c. raisins (optional)

Preparation

Prepare 2 round cake pans with the butter or 50/50 butter and oil mixture (I use expeller pressed canola or sesame oil).
Coat bottom and sides of pan.
Add 3 to 6 tablespoons brown sugar, spreading evenly.
Press walnuts or pecans into sugar, covering the bottom of pan with nuts.
About 5 minutes before filling the pan with batter, warm the pans in a 350\u00b0, preheated oven.