1

In a nonstick, ovenproof 10-inch skillet, melt the butter.

2

In a medium bowl, sift the flour [reserving 1 tablespoon for the raisins], baking powder, cinnamon, ginger, and salt.

3

In a large mixing bowl, whisk the brown sugar, honey, and eggs until smooth. Mix in the oil and vanilla. Add the dry ingredients to the wet and mix until just combined. Dust the raisins with the reserved 1 tablespoon of flour [so they won’t sink to the bottom of the batter]. Fold in the raisins and carrots. Pour the batter into the skillet.

4

Cook over Indirect Medium heat [about 350°F] for 10 minutes. Rotate the skillet 90 degrees for even cooking. Continue to bake until a skewer inserted in the center comes out clean and there is almost no jiggle in the center of the cake, 15 to 20 minutes more. Let cool on a wire rack for 15 minutes. Run a knife around the edge of the cake, making sure to run the tip along the bottom of the skillet. Tip the cake out of the skillet and cool completely on the rack.

5

In a medium bowl, mix the cream cheese and butter and sift the sugar on top. With a wooden spoon, beat until thoroughly combined and smooth. Add the vanilla and continue to beat until fluffy, 2 to 3 minutes more. Spread the frosting evenly over the top of the cake. Serve at room temperature. Can be cooled, frosted, and served in the skillet.