Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan. set pan(s) aside. in a large mixing bowl combine flour, sugar, baking powder, baking soda, and 5 spice seasoning. add carrots, oil, eggs, coconut. beat with electric mixer till combined. add walnuts, and raisins and fold into batter. pour batter into prepared baking pan(s). bake in a 350~f oven for 30 - 35 minutes for round pans or 35 - 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean. cool layer cakes on wire racks for 10 minutes. remove from pans. cool thoroughly on wire racks. or, place 13x9-inch can in pan on a wire rack; cool thoroughly. frost with cream cheese frosting. cover and store in refrigerator.

Target recipe: grease and flour a 9 inch square cake pan. preheat oven to about 180 degrees celsius. beat the egg yolks into the sugar thoroughly. add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. mix well. beat egg whites until stiff and fold into the cake mixture with a large spoon. pour the batter into the pan. bake until the cake tests clean and the top has a nice golden colour. in a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.