Fabulous Carrot Cake

 

My Mom always made a Carrot Cake at Christmas.. And it was one of my favorites..

 

 

1 can (20 oz.) crushed pineapple in syrup
1/2 lb. butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 lb. carrots, peeled, trimmed, shredded
1 cup raisins
2 Tsp. vanilla extract
3 cups flour
2 tsp. baking soda
1 tsp. each ground cinnamon. ground ginger
1/2 tsp. salt
1 pkg. (8 oz.) cream cheese, softened
1/4 lb. butter or margarine, softened
1 tbsp. fresh lemon juice
1 tsp. fresh grated lemon zest
1-1/2 cups sifted confectioners' sugar, + extra sifted confectioners'

:
      Heat oven to 350ºF (175ºC).  Drain pineapple well, pressing out excess syrup with back of spoon.  Cream butter and sugars until light and fluffy.  Beat in eggs until blended.  Beat in pineapple, carrots, raisins and vanilla.  Combine flour,soda, cinnamon, ginger and salt.  Beat small amount of dry ingredients into pineapple mixture until well blended.  Pour into greased and floured 13x9" baking pan.  Bake 50 - 60 minutes, or until toothpick inserted comes out clean.  Cool completely.  Makes 20 servings.
Note: Cake can be frosted if it is to be eaten soon; otherwise, serve it plain.  Frosting will melt and may even spoil if keep unrefrigerated for several hours in warm weather.  Cream cheese frosting: Cream cheese and butter until light and fluffy.  Beat in lemon juice and zest.  Gradually beat in confectioners' sugar until well blended and smooth.