Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f; spray a 13x9 cake pan with pam (non-stick cooking spray) and set aside. in a large bowl, combine dry cake mix, miracle whip salad dressing, eggs, water and cinnamon at medium speed until well blended. with a wooden spoon, stir in carrots and walnuts. note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced. pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. cool completely and then frost.

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.