Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine cream cheese, sugar and one egg, mixing until well blended. set aside. combine dry ingredients. add combined oil and eggs, mixing just until moistened. fold in carrots and nuts. reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch bundt pan. pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover. bake at 350 f degrees 55 minutes or until wooden pick inserted in center comes out clean. cool 10 minutes; remove from pan. cool thoroughly. sprinkle with powdered sugar if desired. 12 servings.

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.