Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cream cheese frosting: stir until real smooth- a helpful hint is to sift powdered sugar so there are no lumps. heat oven to 350 degrees. grease square, shallow baking pan. beat sugar, oil, pumpkin and eggs in large mixer bowl on medium speed, scraping bowl occasionally. stir in baking mix, cinnamon and raisins. pour into pan. bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. cool, frost with cream cheese frosting. cut into bars.

Target recipe: mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. add flour mixture alternately with pumpkin in 3 additions, blending well after each. stir in nuts. spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. bake at 359°f 50-60 minutes until pick inserted in center of breads comes out clean. cool in cans on rack 10 minutes. run a thin knife around edges and turn out bread to cool on rack.