Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. 2. in a large bowl, beat together eggs, butter, raw cane sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan. 3. bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, before cutting into squares or bars and eating it all up.

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.