Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large mixing bowl, combine the cake mix, pudding mix and cinnamon. whisk the eggs, orange juice and oil; add to dry ingredients. beat until well blended. stir in the carrots, raisins and nuts (batter will be thick). pour into two greased and floured 9-in. round baking pans. bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely. for frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. add the confectioners' sugar, orange juice and peel; beat until blended. spread between layers and over top and sides of cake. store in the refrigerator.

Target recipe: preheat oven to 325°. add 1 egg at a time to the grated carrots until all 4 have been added. beat after each egg add the oil and mix. then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition. next, add the walnuts and mix well. pour into a greased/floured tube pan. bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean. for the icing: soften butter and cheese. blend well and then add the sugar and vanilla. beat until smooth and creamy. frost only after cake is cooled.