1 c. raisins
1 1/2 c. flour
1 can pineapple slices
1/2 tsp. baking powder
1/2 c. butter
1/2 tsp. baking soda
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 c. shredded carrots

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup butter in 10 inch oven proof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup butter with sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat, ending with dry ingredients. Fold in remaining 1/2 cup raisins. Pour batter over pineapple. Bake in 350 degrees oven 40 to 45 minutes. Stand 5 minutes before inverting on serving plate.