Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. grease bottoms of 2 8 or 9 inch cake pans and lightly flour. beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. stir in raisins and 1 cup of the coconut reserving the rest for later. pour batter into prepared pans. bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool. when cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.

Target recipe: preheat oven to 325°. add 1 egg at a time to the grated carrots until all 4 have been added. beat after each egg add the oil and mix. then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition. next, add the walnuts and mix well. pour into a greased/floured tube pan. bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean. for the icing: soften butter and cheese. blend well and then add the sugar and vanilla. beat until smooth and creamy. frost only after cake is cooled.