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: note: use raw beets and raw carrots. after the cake is cooked, they become cooked, but they have to be added raw in the cake preparation. preheat oven at 350°f. butter a bundt cake pan or use pam. in a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside. in another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder. incorporate to the first mix. add the raw carrots, the raw beets and the nuts and mix well. with the electric mixer, whip the egg whites until they are fluffy. fold delicately into the cake preparation. pour into the greased cake pan. bake approximately 50 minutes. serve with my cream cheese and applesauce frosting.