This is my grandma's recipe; I love it, she makes her little notations in the margins:

CARROT CAKE WITH PINEAPPLE NIBLET FROSTING

Heat together:

1 1/2 C water
1 1/2 C seedless raisins
1/4 C brown sugar
1 cup finely grated carrotts
1/3 cup butter
1/2 tsp each of cinnamon, allspice, salt
1/4 tsp each nutmeg and cloves

Cool and add:

1 slightly beaten egg (fresh and at room temperature, she adds)
2 cups sifted flour, sifted with 1 tsp ea of baking powder and baking soda.

Stir until smooth, pour into greased loaf pan. Bake about 45 min at 325 degrees. Cool.

Frosting:

Cream 1/2/ stick butter
Add enough confectioners sugar to consistency you want if your frosting.
Add juice from chunk pineapple and pineapple chunks; if you need more sugar add until consistency you desire. It can be frosting or drizzle.

Sandy Wells
Homer, Alaska