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: preheat oven to 350°. grease and flour two (9-inch) round baking pans or 13 x 9-inch baking pan or bundt pan; set aside. in large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended. add hellmann's® or best foods® real mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened. with mixer on medium speed, beat 2 minutes. stir in walnuts. pour into prepared pan(s). bake 30 minutes or until toothpick inserted in centers comes out clean. on wire rack, cool 10 minutes; remove from pans and cool completely. just before serving, frost cake with a cream cheese or whip cream frosting.