Carrot Cake ~ Our family favorite

1 cup butter, softened

1 cup packed brown sugar

1 cup sugar

4 eggs

1 can crushed pineapple, 1 lb 4 oz

3 cups carrots, shredded, 1lb

1 cup raisins

2 teaspoons vanilla

3 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon salt

1. Drain pineapple and press out as much moisture as possible with the back of a spoon.
2. In a large bowl, cream butter and sugar, beat in eggs.
3. Mix in pineapple, carrots, raisins, and vanilla.
4. In a separate bowl, combine flour, soda, cinnamon, ginger, and salt. Add this slowly to egg mixture.
5. Grease and flour a 13 x 9 inch pan.
6. Bake at 350 for 50 minutes. May use bundt pan also. Or use 2 8 inch layer pans and bake approximately 45 mins.