4 eggs
2 c. sugar
1 c. vegetable oil
1 (16 oz.) can pumpkin
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. raisins
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Cool; frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into bars, about 2 x 1 1/2 inches. Refrigerate any remaining bars.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1/4 c. plus 2 tbsp. butter, softened
1 tsp. vanilla
2 c. powdered sugar

Mix cream cheese, butter and vanilla. Gradually beat in powdered sugar until smooth and of spreading consistency.