Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degree f. in mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon. add carrots, oil, sourdough starter and eggs. mix until moistened. beat at medium speed of electric mixer for two minutes. pour into a greased and floured (i use pam). 13x9 baking pan. bake in 325 degree oven for 55 minutes. cool thoroughly. spread with cream cheese frosting and sprinkle with chopped walnuts. cream cheese frosting: in small bowl beat together cream cheese and butter. slowly beat in powdered sugar. beat until smooth. add 1 teaspoon vanilla.

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.