Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees and grease, flour and paper three 8" or 9" cake pans. cream sugars and oil, add applesauce, then eggs one at a time, then vanilla and pineapple. sift dry ingredients and add gradually to creamed mixture. stir in carrots, raisins, walnuts and coconut. pour into cake pans and bake for 35 minutes or until done. mix frosting and frost cake - once it has cooled completely. for mom's frosting, use butter. for my frosting, substitute sourcream for butter, starting with the lower amount and increasing if needed. garnish with diced walnuts. if you prefer the frosting thicker, add more powdered sugar. if you prefer it thinner, add more sourcream.

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.