Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.

Target recipe: heat oven to 350°f lightly butter and flour a 13x9" baking pan. mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside. beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended. add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended. stir in the nuts. pour mixture into the prepared baking pan. bake for 1 hour until toothpick inserted in center comes out clean. cool in the pan for 10 minutes on a wire rack. looen the cake from the sides of the pan with a spatula or knife. gently invert the cake onto the rack. cool completely. frost with coffee cream cheese frosting (or frosting of your choice).