Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees f. spray 2 - 8" round pans with cooking spray and dust bottom and sides with flour. combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. set aside. beat eggs, canola oil and splenda with a mixer until batter is smooth. add flour mixture beating at low speed until blended. fold in carrots, pineapple, walnuts and coconut. pour batter into prepared cake pans. bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. cool in pans on a wire rack 10 minutes. remove from pans, and let cool completely. sugar free cream cheese icing: blend cream cheese and butter, add splenda and vanilla. thin frosting with milk if desired.

Target 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.