Upside-Down Raisin Carrot Cake - cooking recipe

Ingredients

1 cup raisins
1 (20 ounce) can pineapple slices
1/2 cup butter
1/2 cup brown sugar
3/4 cup sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
1 teaspoon vanilla extract
1 cup shredded carrot

Preparation

Drain pineapple, reserving 1/2 cup of the juice.
Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
Beat remaining 1/4 cup butter with sugar until light and fluffy.
Beat in eggs, vanilla and carrots.
Combine dry ingredients in a separate bowl.
Beat 1/3 of the dry ingredients into the creamed butter and sugar.
Beat in half of reserved pineapple juice till blended.
Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
Beat in remaining third of dry ingredients.
Fold in remaining 1/2 cup raisins.
Pour batter over pineapple in ovenproof skillet.
Bake in 350 oven 40-45 minutes.
Let stand 5 minutes before inverting on serving plate.