Beat 3 eggs on high speed for 5 minutes. Gradually beat in 1 cup granulated sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon salt. Fold into pumpkin mixture. Spread in greased and floured 15 x 10 x 1 inch pan. Top with 1 cup finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool. Unroll.

FILLING:

1 c. powdered sugar
2 (3 oz.) pkgs. cream cheese (or 1 - 8 oz. pkg.)
4 tbsp. butter
1/2 tsp. vanilla

Beat smooth. Spread over cake. Add raisins if desired. Roll. Chill.