Pumpkin Cake

Ingredients:
3 Cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 Tbsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground Allspice
1 tsp Salt
1½ Cups Sugar
1 Cup Dark Brown Sugar, packed
1 Cup Vegetable Oil
4 Eggs
1 Can (425g) Pure Pumpkin
1 Tbsp Vanilla
¾ Cup Raisins
¾ Cup Sweetened Flaked Coconut

Method:

1. Preheat oven to 180°C. Butter and flour three 8 inch cake pans, or two 9 inch cake pans. 
2. Sift together flour and next 6 ingredients into medium bowl. 
3. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). 
4. Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin and vanilla; beat until well blended. 
5. Add flour mixture; beat just until incorporated. Stir in raisins and coconut. 
6. Divide batter between prepared pans. Smooth tops.
7. Bake Cakes until tester toothpick inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes and loosen. Invert cakes onto wire rack to cool. 
8. Frost with cream cheese frosting.

Cream Cheese Frosting
225g Cream Cheese, room temperature
115g Butter, room temperature
2 tsp Vanilla
4 Cups Powdered Sugar

1. Cream together cream cheese, butter and vanilla over medium speed with an electric mixer. 
2. Continue beating on low, while adding powdered sugar 1/2 cup at a time, and mixing until completely incorporated. Add up to 1/2 cup additional powdered sugar if necessary to bring to spreading consistency.