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°. grease and flour two (9-inch) round baking pans or 13 x 9-inch baking pan or bundt pan; set aside. in large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended. add hellmann's® or best foods® real mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened. with mixer on medium speed, beat 2 minutes. stir in walnuts. pour into prepared pan(s). bake 30 minutes or until toothpick inserted in centers comes out clean. on wire rack, cool 10 minutes; remove from pans and cool completely. just before serving, frost cake with a cream cheese or whip cream frosting.