Pineapple Upside Down Carrot Cake

No need to choose between pineapple upside down cake and carrot cake.....  there's  cream cheese inside instead of  on top as icing, and raisins, nuts, and a crushed pineapple topping. 

Preheat oven to 350.

Melt 1/2 stick butter in   a 10" square or round pan, then sprinkle it with 3/4 c. light brown  sugar, packed,  then  (SAVE the juice)  spread a 20-oz can of well drained,  crushed pineapple  over that, and finally, sprinkle on 2 TB chopped walnuts or pecans.

With a mixer, cream 8 oz  room-temperature  cream cheese  til smooth, then add 1 c sugar.  Mix, then add 2 eggs, one at time, beating well.  Blend in  1/4 c. reserved  pineapple juice or syrup, and 1/2 c.  veg oil ( not olive).   Mix dry ingredients  together ( 1 3/4 c. flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 1/2 tsp cinnamon. )      Add dry  mixture  to wet mixture,  beat til well combined.   Fold in by hand: 1 cup finely shredded raw carrot, 3/4 c. raisins,  2 TB finely chopped nuts.   Blend well. This is a heavy batter.

Spoon batter evenly over the pineapple topping.   Bake about 30-35 minutes. Remove and let sit on a wire rack for 3-4 minutes - don't let it cool there.  Run a knife around edges to loosen the cake, then invert onto a serving plate.  Let the pan sit on it for a minute or two so  any syrup will drain off onto the cake.  Let cool.