Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees f. grease and flour two 9-inch cake pans (recommend lining with parchment paper); or one 9x13; or line 24 muffin tins with cupcake liners. mix dry ingredients together. add oil, blend well. add eggs one at a time. blend after each. add carrots and blend. pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes). remove from oven, cool and frost. to prepare the icing: soften margarine and cream cheese. mix well. add sugar and vanilla.

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.