Carrot Cake

1 can (20 oz.) Dole Crushed Pineapple
1 cup butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
4 eggs
1 pound carrots, shredded
1 cup raisins
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspooon each ground cinnamon & ginger
1/2 teaspoon salt

Drain pineapple well. Cream butter and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, raisins and vanilla. Combine remaining ingredients. Gradually beat into pineapple mixture until well blended. Pour into greased and floured 13 x 9 inch baking pan. Bake in 350 degree F oven 50 to 60 minues until toothpick inserted comes out clean. Cool completely. Spread with Silky Frosting. Serves 20.

Silky Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 tablepsoon lemon juice
1 teaspoon grated lemon peel
1 1/2 cups sifted powdered sugar

Cream first four ingredients until light and fluffy. Gradually beat in sugar until smooth.