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: note: use raw beets and raw carrots. after the cake is cooked, they become cooked, but they have to be added raw in the cake preparation. preheat oven at 350°f. butter a bundt cake pan or use pam. in a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside. in another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder. incorporate to the first mix. add the raw carrots, the raw beets and the nuts and mix well. with the electric mixer, whip the egg whites until they are fluffy. fold delicately into the cake preparation. pour into the greased cake pan. bake approximately 50 minutes. serve with my cream cheese and applesauce frosting.