Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat together the eggs, oil, and white sugar. blend mixture for thirty seconds. sift together flour, baking powder, baking soda, salt and spices. add the carrots and raisins. pour egg mixture into dry ingredients, and mix well. pour batter into well greased 10 inch tube or bundt pan. bake at 350 degrees f (175 degrees c) oven for 45 to 50 minutes. cool cake on wire rack, and then refrigerate until completely cooled. to make cream cheese glaze: blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. spread over cooled cake.

Target recipe: heat oven to 350°f lightly butter and flour a 13x9" baking pan. mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside. beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended. add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended. stir in the nuts. pour mixture into the prepared baking pan. bake for 1 hour until toothpick inserted in center comes out clean. cool in the pan for 10 minutes on a wire rack. looen the cake from the sides of the pan with a spatula or knife. gently invert the cake onto the rack. cool completely. frost with coffee cream cheese frosting (or frosting of your choice).