20 oz. crushed pineapple
1 c. butter
1 c. brown sugar
1 c. sugar
4 eggs
1 lb. shredded carrots
1 c. raisins
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt

Drain pineapple well, pressing out excess syrup with back of spoon. Cream butter and sugars 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 into pineapple mixture until well blended.

Pour into greased and floured 13x9 inch baking pan or bundt pan. Bake at 350 degrees for 50 to 60 minutes in baking pan or 1 1/2 hours in bundt pan or until tests done. Cool completely. Serves 12. This is a very moist cake, but not too sweet.