Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: set oven to 350 degrees f. butter a 1-1/2 quart baking dish. place carrots in saucepan, cover with water; bring to a boil, reduce heat; cover and simmer until tender, about 10 minutes. drain and place in a baking dish. in a small saucepan melt 1/4 cup butter and the cheese, stirring often, then stir in dill. pour over carrots. melt remaining butter; toss with saltines. sprinkle over carrots. bake uncovered for 25-30 minutes or until lightly browned.

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.