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

Preheat oven to 350°F. In a large mixing bowl, mix first 6 ingredients together. Gradually add cooking oil and mix thoroughly. Mix in pumpkin. Add eggs, one at a time, mixing well after each addition. Blend well but do not overmix.

Bake in three 9-inch pans for 35 minutes or until toothpick inserted comes out clean. Cool on wire rack. Frost when completely cooled.

Frosting:

3 1/2 c. powdered sugar
8 oz. cream cheese, softened
1/2 c. butter
2 tsp. vanilla
1/2 tsp. almond flavoring
1/2 c. raisins, chopped
1 c. nuts, chopped
1 c. shredded coconut

Cream together powdered sugar, cream cheese and butter. Add vanilla and almond flavoring. Stir in raisins, nuts and coconut. Frost cake. Sprinkle 1/2 cup toasted coconut over frosting.