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: preheat oven to 350 degrees f. mix carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat. this will keep them from sinking to the bottom of the cake batter. sift and mix 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt. cream with whip attachment eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. fold in the dry ingredients and pour over the carrot mixture. fold carefully to blend. pour the batter into a buttered and floured pan(10 inch round). bake until firm to the touch in the center, about 1 to 1 1/4 hours. let cool on a rack and then turn out. dust the top with powdered sugar and cut into wedges to serve.