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: 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.