Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cheesecake: preheat oven to 350 degrees. grease a 9 inch springform pan. using a hand mixer beat cream cheese, sugar and flour until light and fluffy. add eggs one at a time. add vanilla and mix. pour the carrot cake batter in the bottom of the pan. pour the cream cheese mixture in the middle of the pan place in oven and bake for 55-60 minutes until set. cool at room temperature before placing in the fridge for at least 4 hours. pour glaze over cake. top with chopped walnuts and shaved carrots before serving. carrot cake: using a hand mixer beat ingredients with ½ cup of water on medium high for 2 minutes. cream cheese glaze: beat ingredients in a bowl using a hand mixer. add more milk if necessary for desired consistency.

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.