Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine flour, salt, soda, and cinnamon. set aside. combine eggs, sugar, and oil; mix until smooth. stir in flour mixture a little at a time until well blended. stir in carrots, walnuts, pineapple, and vanilla, mixing evenly. pour into a greased 9x13in pan. bake at 350 degrees for 45-55 minutes. --------------frosting----------. cream together, cheese and butter until smooth. add vanilla. add sugar a 1/4 cup at a time, until well blended. after frosting cooled carrot cake, sprinkle with toasted coconut. to toast coconut, put on cookie sheet, under broiler for about 1 minute. keep an eye on it to be sure it does not burn!

Target recipe: heat the oven to 300 degrees f. line a 10" springform pan with parchment paper. sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar. beat the eggs with the oil and citrus zests. stir in the carrots and fold everything into the flour mixture. fold in the walnuts and pineapple. spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean. cool. for the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.