Preheat the oven to 350F. Lightly grease your baking tins with oil spray or butter. In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add the raisins and nuts.
In another bowl, whisk together the pumpkin, sugars and oil. Whisk in the eggs one by one. Gradually fold in the flour mixture, until just combined.
Fill your tin(s) about 3/4 full. Bake in the oven until golden and a toothpick comes out clean, about 35 minutes. Leave to cool on a wire rack.
Spread the frosting over the top of the cakes and decorate with a few pumpkin seeds.
To make the roasted pumpkin, use 4 cups (1kg) of chopped fresh pumpkin coated in a little olive oil and roast in 350F degree oven for 30-40 minutes, or until soft. Mash with a fork or in a food-processor.