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: heat the oven to 300 degrees f. line a 10" springform pan with parchment paper. sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar. beat the eggs with the oil and citrus zests. stir in the carrots and fold everything into the flour mixture. fold in the walnuts and pineapple. spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean. cool. for the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.