Fabulous Carrot Cake

This recipe is one my mother used to make this when I was growing up and I had all but conceded that is was long gong. To my surprise, I found it in a purple folder with some other recipes that will shortly be making their way on her. However, it is in a pretty sad state. My grandmother's cursive is all but gone and the card is rather yellowed and stained.  But, lets take a stab at turning the faded scribbles into my grandmother's recipe. 

Fabulous Carrot Cake

1 can 20 oz crushed pineapple in syrup
1 c. butter, softened
1 c.  packed brown sugar
4 eggs
1 lb shredded carrots
1 c. raisins
2 t. vanilla extract  
3 c. flour 
2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t salt

*Drain pineapple well, pressing out extra syrup with the back of a spoon. 
*Cream butter and sugar until light and fluffy.
*Beat in eggs until smooth. 
*Stir in pineapple, carrots, raisins and vanilla.
*In a separate bowl, combine flour, baking soda, cinnamon, ginger and salt. 
*Slowly add the flour mixture into the carrot mixture until smooth. 
*Bake in 350° F oven for 50 to 60 minutes until a toothpick comes out clean 


Silky Frosting

1 package cream cheese, softened
1/2 c butter, softened
1 T fresh lemon juice
1 t freshly grated lemon peel 
1 1/2  c sifted powered sugar

*Cream  the butter and cream cheese until light and fluffy.
*Beat in lemon juice and peel. 
*Gradually beat in powdered sugar until completely smooth.