Preheat oven to 325F. Grease 2 8- or 9-inch pans.
2 1/2 cups self-rising flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins
1cup chopped pecans or walnuts
1 cup plus 2 tablespoons vegetable oil
2 cups sugar
2 cups canned pumpkin
In a medium bowl, combine the self-rising flour with the cinnamon and nutmeg, stirring with a fork to mix everything well. In another medium bowl, combine the raisins and nuts with 1/4 cup of the flour mixture and 2 tablespoons of the oil and toss to mix well.
In a large bowl, combine the sugar and the remaining 1 cup of oil, and mix well with a wooden spoon. Add the eggs, one at a time, beating well after each addition. Add the remaining flour mixture all at once and stir just until the flour disappears into the batter. Add the pumpkin and mix thoroughly. Stir in the floured raisins and nuts, gently mix them in well, and then quickly transfer the batter to the cake pans.
Bake at 325F for about 25 minutes, or until the cake begins to pull away from sides of the pan and springs back when touched lightly in the center. Cool completely.
Ice with cream-cheese frosting, or glaze or icing