Upside-down pineapple-raisin-carrot cake

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: UPSIDE-DOWN PINEAPPLE-RAISIN-CARROT CAKE
  Categories: Cakes
       Yield: 8 Servings
  
       1 c  Raisins,seedless
       1 cn Pineapple,sliced; 20 oz
     1/2 c  Brown sugar; packed
     1/2 c  Margarine
     3/4 c  Sugar
       3    Eggs
       1 ts Vanilla extract
       1 c  Carrots,shredded
   1 1/2 c  Flour,all-purpose
     1/2 ts Salt
     1/2 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Cinnamon,ground
     1/4 ts Ginger,ground
  
   Recipe by: Jo Anne Merrill Drain pineapple; reserve 1/2 cup juice. Melt 1/4
   cup margarine in a 10-inch ovenproof skillet. blend in brown sugar. Arrange
   pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining
   1/4 cup margarine with 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 1/2 cup reserved syrup until
   blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2 cup
   raisins. Pour batter over pineapple. Bake in preheated 350 degree oven
   40-45 minutes. Let stand 5 minutes before inverting onto serving plate. A
   third place winner at the Del Mar Ca county fair. Jo Anne Merrill
  
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