Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat the oven to 350°f. in a bowl, whisk together the oil, eggs and honey until well combined. stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated carrots and beat well. pour the cake mixture into a greased 9in cake tin and transfer to the oven to bake for one hour until a skewer poked into the centre comes out clean. leave to cool on a wire rack and carefully remove from the tin when cool. for the frosting, beat the cream cheese and butter together in a bowl until light and fluffy. add the sifted icing sugar and vanilla essence and stir until combined. once the cake is cool, using a palate knife, spread the icing across the cake. serve in slices.

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.