Title: Upside Down Raisin Carrot Cake
Categories: Blank
Yield: 4 Servings

1	c	Raisins
1 1/2	c	Flour
1	cn	(20 oz.) pineapple slices
1/2	ts	Baking powder
1/2	c	Margarine
1/2	c	Brown sugar -- packed
1/2	ts	Ground cinnamon
3/4	c	Granulated sugar
1/2	ts	Salt
2		Eggs
1/4	ts	Ground ginger
1	ts	Vanilla
1	c	Shred carrots

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.

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