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