Upside Down Raisin Carrot Cake

This is a good cake. I also came up with one just by trial and error.

1 cup raisins

11/2 cups flour

1 can 20oz. sliced pineapple

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup margarine

1/2 cup brown sugar packed

1/2 teaspoon cinnamon

3/4 cups sugar

2 eggs

1/4 teaspoon ginger

1 teaspoon vanilla

1 cup shredded carrots

Preheat the oven to 350*. Drain the pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in a 10 inch cast iron skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with the 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 reserved syrup until blended. Repeat ending with dry ingredients. Fold in remaining 1/4 cup raisins. Pour batter pineapples and bake for 40 to 45 minutes. Let stand for 5 minutes before inverting on a serving plate. Serves 8