Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325 degrees f. in a large bowl, cream oil and sugar together. add eggs one at a time, beating after each addition. add carrots and stir. in a separate bowl, sift flour, cinnamon, baking soda, and salt together. add flour mixture to the sugar mixture. blend together. oil and flour 3 round cake pans. pour mixture into pans. bake for approximately 40 minutes. while cakes are baking, prepare the filling. cream butter, cream cheese, and sugar. add vanilla and nuts. when cakes have cooled completely after baking, spread the filling on top of each layer. stack the layers and ice the rest of the cake. grated carrots and crushed pecans/walnuts may be added to the top of the cake for appearance.

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.