Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: shred carrots and set aside. pour pineapple into cheese cloth and drain well, but not dry, set aside. cream together butter, br sugar, sugar, eggs and vanilla. sift together dry ingredients and add to wet mixing well. add pineapple, raisins and shredded carrots to above and mix well. pour into a well greased 9x13 pan. *thiscake won't rise, so you don't have to worry about it pouring over the edge while baking, but this recipe doesn't work well in a larger pan. *bake 350 degrees for 50-60 minutes. top with your favorite cream cheese frosting.

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.