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: mix the sugar and vegetable oil together. the sugar will start to dissolve and add the vanilla then add the eggs one at a time. this is much wetter than creamed butter and sugar together and helps make the carrot cake moist. next add in the flour, salt, baking soda and powder and your spices. after those are combined mix in the nuts and grated carrots. you can grate the carrots by hand or with a food processor. peel them and cut off the top and bottom before grating for the cake. i usually grate by hand because the food processor grates the carrots finer than i like. bake at 350 farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.