2 cups all-purpose flour
2 cups sugar
1 Tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 15-oz. can solid pack pumpkin (not pumpkin pie filling)
4 large eggs
3/4 cup vegetable oil
1 cup raisins
6 oz. cream cheese at room temperature
1 cup powdered sugar
1/3 cup butter at room temperature
Red food coloring
Yellow food coloring

Preheat oven to 350. Grease a rectangular baking pan. Stir flour, sugar, baking soda and baking powder, salt and spices in a mixer. Add pumpkin, eggs and oil and beat until well blended. Stop the mixer and fold in the raisins.

Spread the batter in the prepared baking pan and bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack..

Make the icing by beating cream cheese, powdered sugar and butter in a medium bowl. Use a drop or two of red food coloring and a drop or two of yellow food coloring to tint the icing orange. Spread the frosting over the cooled cake and refrigerate shortly to help set. Cut and serve.