Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 325°. add 1 egg at a time to the grated carrots until all 4 have been added. beat after each egg add the oil and mix. then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition. next, add the walnuts and mix well. pour into a greased/floured tube pan. bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean. for the icing: soften butter and cheese. blend well and then add the sugar and vanilla. beat until smooth and creamy. frost only after cake is cooled.

Target recipe: shred the carrot and squeezed out excess carrot juice. sift flour and salt together. whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind. add the sifted dry ingredients and olive oil half at a time. mix well each time. add shredded carrot, dried cranberries and lemon zest. fold gently. pour the mixture in a 20 cm baking tray lined with baking paper. bake in a preheated oven at 150ºc for 15 minutes, 15 minutes at 125ºc. let it cool and serve.