Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f; spray a 13x9 cake pan with pam (non-stick cooking spray) and set aside. in a large bowl, combine dry cake mix, miracle whip salad dressing, eggs, water and cinnamon at medium speed until well blended. with a wooden spoon, stir in carrots and walnuts. note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced. pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. cool completely and then frost.

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.