Upside-Down Raisin Carrot Cake - cooking recipe

Ingredients

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

Preparation

Drain pineapple; reserve 1/2 cup syrup.
Melt 1/4 cup margarine in 10-inch ovenproof skillet.
Blend in brown sugar and arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine 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 half reserved syrup until blended.
Repeat, ending with dry ingredients.
Fold in remaining 1/2 cup raisins.
Pour batter over pineapple.
Bake at 350\u00b0 for 40 to 45 minutes.
Let stand 5 minutes before inverting on a serving plate.