Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cheesecake: preheat oven to 350 degrees. grease a 9 inch springform pan. using a hand mixer beat cream cheese, sugar and flour until light and fluffy. add eggs one at a time. add vanilla and mix. pour the carrot cake batter in the bottom of the pan. pour the cream cheese mixture in the middle of the pan place in oven and bake for 55-60 minutes until set. cool at room temperature before placing in the fridge for at least 4 hours. pour glaze over cake. top with chopped walnuts and shaved carrots before serving. carrot cake: using a hand mixer beat ingredients with ½ cup of water on medium high for 2 minutes. cream cheese glaze: beat ingredients in a bowl using a hand mixer. add more milk if necessary for desired consistency.

Target recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.