• Preheat oven to 325 degrees. Grease two 8 inch round cake pans, set aside.
• Combine flour, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger in a bowl. Set aside.
• In another bowl, combine raisins and pecans. Add ¼ cup from the flour mixture to the raisins and nuts and stir to combine, set aside.
• In another bowl, combine the sugar and 1 cup of vegetable oil. stir to combine. Add eggs one at a time and stir to combine.
• Add the flour mixture to the sugar mixture and stir until all the flour disappears from the batter. Add the canned pumpkin and stir to combine. Then add the raisins and pecan mixture and stir until combined.
• Place in prepared cake pans and bake in preheated oven for about 25 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely.

For the Lemon Cream Cheese Frosting

• Zest the lemon over a bowl. Cut the lemon and squeeze out all the juice in same bowl. Add cream cheese, milk, powdered sugar, and pinch of salt. Mix until smooth.
• Frost the cake with frosting. Enjoy :)