Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking tin.
In a medium bowl, stir together the flour, spices, baking powder and bicarbonate of soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
Pour the mixture into the prepared baking tin and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow to cool before adding the glaze.
To make the glaze, stir together the icing sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin cake before cutting into bars.
Yum. Made with puree from Halloween jack o'lantern. Started drizzling icing on and then decided to just cover and smooth with palette knife (much easier). Maple syrup nice touch. Both 6-year-old son and skeptical husband (hates pumpkin pie) enjoyed. In fact, hubby ate four slices on the trot and son asked for some as after-school snack. Definitely a keeper. - 07 Nov 2011