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: 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.