1 c. raisins
1 1/2 c. flour
1 (20 oz.) 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. cinnamon
34/ c. sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ginger
1 tsp. vanilla
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 slices over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup butter with sugar until light and fluffy.

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 1/2 cup raisins.

Pour batter over pineapple. Bake in 350 degree oven 40-45 minutes. Let stand 5 minutes before inverting on serving plate.