Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine first 5 ingredients; beat well. mix flour, soda, salt and cinnamon; add to creamed mixture; stir well. add carrots, walnuts, berries and coconut; stir well. pour batter into greased and floured 8x8 baking pan. bake at 350° for 40 minutes, or until pick comes out clean. pour buttermilk glaze over warm cake; let cake cool. spread cream cheese frosting on top of cooled cake. buttermilk glaze: combine first 5 ingredients in large saucepan. bring to a boil; cook 4 minutes on medium heat. remove from heat; add vanilla. cream cheese frosting: mix cream cheese and butter; beat until smooth. gradually add sugar, beating until light and fluffy. stir in vanilla.

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.