Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 170°c. line 33cmx23cm tin with baking paper. in large mixing bowl combine flour, sugar, baking soda, cinnamon, mixed spice, baking powder and salt. add shredded carrots, buttermilk, oil, pineapple, vanilla and eggs. stir until combine with wooden spoon. pour batter into prepared tin. bake for 30-35 minute until golden brown and when you insert wooden toothpick in the centre comes out clean. cool completely before frosting. for cream-cheese frosting : mix all ingredients together using hand held el. mixer until nice and smooth. spread over the carrot cake. refrigerate. cut into bars. carrot cake freezes well without frosting.

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.