Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 1. preheat oven to 350 degrees. 2. in a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, agave nectar, and pineapple until well blended. 3. in another bowl, stir together the flours, baking soda, and spices. mix in the walnuts. 4. blend the dry ingredients into the carrot mixture, stirring until just mixed. 5. pour the batter into a nonstick 9 x 13 pan and bake for about 40 minutes until a knife inserted in the center comes out clean. remove from oven and let cool slightly and remove from pan. whip together cream cheese and agave nectar for the icing. add 2 tbsp splenda if more sweetness is desired.

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.