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Upside Down Raisin Carrot Cake


1 c. raisins
1 1/2 c. flour
1 can pineapple slices
1/2 tsp. baking powder
1/2 c. butter
1/2 tsp. baking soda
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3/4 c. sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ginger
1 tsp. vanilla
1 c. shredded carrot


Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup butter in 10 inch oven proof skillet. Blend in brown sugar. Arrange pineapple over sugar 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. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat, ending with dry ingredients. Fold in remaining 1/2 cup raisins. Pour batter over pineapple. Bake at 350 degrees for 40-45 minutes. Stand 5 minutes before inverting to serving plate. Serves 8.

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