1 (20 oz.) can crushed pineapple in syrup
1 c. butter, softened
1 c. packed brown sugar
4 eggs
1 lb. carrots, shredded
1 c. raisins
2 tsp. vanilla extract
3 c. flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Silky frosting

Cream butter and sugar until light and fluffy. Beat in eggs until blended. Beat in pineapple, carrots, raisins and vanilla. Combine flour, soda, cinnamon, ginger and salt. Beat small amounts of dry ingredients until well blended. Pour into 13 x 9 inch baking pan in 350 degree oven 50 to 60 minutes until toothpick inserted comes out clean. Cool, then spread with Silky Frosting.

SILKY FROSTING:

1 pkg. cream cheese
1/2 c. butter
1 tbsp. fresh lemon juice
1 tsp. fresh grated lemon
1-1/2 c. sifted confectioner's sugar

Cream cheese and butter together until light and fluffy. Beat in lemon juice and peel. Gradually beat in powdered sugar until well blended and smooth.