Upside-Down Pineapple-Raisin-Carrot Cake

Serving Size  : 8   

1 cup raisins,seedless
1 can pineapple,sliced, 20 oz
1/2 cup brown sugar,packed
1/2 cup margarine
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup carrots,shredded
1 1/2 cups flour,all-purpose
1/2  teaspoon salt
1/2  teaspoon baking powder
1/2  teaspoon baking soda
1/2  teaspoon cinnamon,ground
1/4  teaspoon ginger,ground

Drain pineapple; reserve 1/2 cup juice.

Melt 1/4 cup margarine in a 10-inch ovenproof skillet. blend in brown sugar.

Arrange pineapple over sugar mixture and top with 1/2 cup raisins.

Beat remaining 1/4 cup margarine with granulated 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 cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2 cup raisins. Pour batter over pineapple.

Bake in preheated 350 degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate.