Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. grease bottoms of 2 8 or 9 inch cake pans and lightly flour. beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. stir in raisins and 1 cup of the coconut reserving the rest for later. pour batter into prepared pans. bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool. when cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.

Target 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.