Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degree f. coat a 10-cup bundt pan with vegetable cooking spray. combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. whisk brown sugar, yogurt, oil, whole eggs, egg whites, and vanilla together in another bowl until well blended. stir in carrots and flour mixture just until blended. pour batter into prepared pan. bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. cool in pan on wire rack 10 minutes. remove from pan; cool completely. make glaze: stir confectioners' sugar and juice together in bowl until smooth. spread glaze over cake.

Target recipe: preheat oven to 375°f. coat a 9x13-inch baking pan with nonstick cooking spray; set aside. in large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. add remaining ingredients except coconut; mix completely. gently stir in coconut. spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. cool on rack. cut into squares to serve. note; can substitute jarred baby food prunes (about 4 2 1/2 oz jars) makes 12 servings.