Upside Down Carrot Cake

Preheat oven to 350 degrees. Bring a large cast iron skillet to a medium-low heat. Add 3 tablespoons butter, 1/2 cup pecans, and 1 cup sliced carrots. Caramelize slowly for 8-10 minutes.

In a large mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, dried ginger, and nutmeg together. Set aside.

In a separate mixing bowl, add 1 1/2 cup tubinado sugar, 1 stick softened butter, and vanilla. Cream together until well mixed. Add the eggs and milk and mix thoroughly. Take the wet mixture and add it to the dry ingredients and mix together until you have a smooth batter. Add shredded carrots to the batter then add the chopped walnuts and chopped pecans and mix all together.

In the large cast iron skillet, dissolve 2/3 cup brown sugar to the caramelized carrots and pecans. Once the carrots and pecans are caramelized, take the carrot cake batter and slowly add to the cast-iron skillet. Place skillet in oven and bake at 350 degrees for 45 minutes. Until a toothpick in the center comes up clean.

Once the cake is baked, allow to cool for ten minutes. Take a platter, and put in on top of the pan. Quickly flip the platter and pan over, and the cake should come right out on the platter.

Serve and enjoy!