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: heat oven to 350°f lightly butter and flour a 13x9" baking pan. mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside. beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended. add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended. stir in the nuts. pour mixture into the prepared baking pan. bake for 1 hour until toothpick inserted in center comes out clean. cool in the pan for 10 minutes on a wire rack. looen the cake from the sides of the pan with a spatula or knife. gently invert the cake onto the rack. cool completely. frost with coffee cream cheese frosting (or frosting of your choice).