Upside-Down Pineapple-Raisin-Carrot Cake

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

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.

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