Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grease a 20cm ring tin, line the base with paper; grease paper. sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. combine oil, eggs and sour cream and stir into flour mix. pour mixture into ring tin, bake in a moderately slow oven about 50 minutes. turn on to rack to cool. when cold spread with icing and decorate with walnut halves. cream cheese icing:- beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined. ** i don't bother icing this, good one.

Target recipe: preheat the oven to 375°f. beat the eggs and slowly add the sugar, beating continuously. stir in the oil and then the carrots. sieve together the flour, baking soda, cinnamon and salt. add the flour mixture to the carrot mixture. add the pecan nuts and mix well. place mixture in a greased baking tin (23 cm diameter) and bake for 60-70 minutes or until done. allow to cool for a few minutes before turning out onto a cooling rack. meanwhile, mix the icing sugar with the lemon juice and 1/4 cup coconut. spread the mixture over the cooled carrot cake. roast the remaining coconut for a few minutes in the oven until slightly coloured. sprinkle over cake. enjoy.