Cake:

3 eggs
1 (16 oz.) can pumpkin
3/4 c. vegetable oil
1/2 c. water
2 1/2 c. flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 c. raisins
1/2 c. nuts

Mix first 4 ingredients together. Add the rest in order given. Divide into 3-buttered 1 lb. coffee cans about half full. They rise to top of can.

Bake at 350°F for 1 hour 15 minutes.

Icing:

4 oz. cream cheese
3 tbsp. butter
1/2 tsp. lemon juice or vanilla
1/2 c. powdered sugar

Cream butter and cream cheese, add vanilla and powdered sugar. Mix well. Frost cakes.