3 eggs
1 lb. can of pumpkin
3/4 c. vegetable oil
1/2 c. water
2 1/2 c. all-purpose flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 c. yellow raisins
1/2 c. chopped walnuts

FROSTING:

4 oz. cream cheese
3 tbsp. butter
1 tsp. lemon juice or vanilla
1/2 box confectioners' sugar

Beat the first four ingredients together. Then add the other ingredients. Pour the batter into three buttered one pound coffee cans and place in oven standing up. Bake at 350 degrees for an hour and 15 minutes or until toothpick comes out clean. Cool the cakes, turn them on their sides and frost. Sprinkle with chopped walnuts.