3 c. sugar
1 tbsp. baking powder
1 tbsp. ground cinnamon
1 1/2 c. cooking oil
4 eggs, slightly beaten
3 c. all-purpose flour
1 tbsp. baking soda
3/4 tsp. salt
1 can (3 1/4 c.) pumpkin

Preheat oven to 350 degrees. Lightly grease three 9-inch cake pans. Blend together sugar, flour, baking powder, soda, cinnamon and salt at medium speed of mixer until well mixed. Add oil and continue to beat until dry ingredients are moistened. Add pumpkin and mix again until well blended. Scrape sides and bottom of bowl. Add slightly beaten eggs and blend 1 minute longer. Do not over mix.

Turn batter into prepared pans. Smooth batter out in the pans with spatula so it will be level when baked. Bake 30-40 minutes or until done. Cool on racks.

CREAM CHEESE FROSTING:

1 lb. confectioners' sugar
1 (8 oz.) cream cheese, softened
1/2 c. raisins
2 tsp. vanilla
1/2 c. butter

Combine sugar, cream cheese, vanilla and butter. Mix until well blended. Add raisins and spread on cake. Refrigerate until served.