I have been making carrot cake with one favorite recipe since I have been a teenager. For me, it was perfect just as it was so I never bothered trying to make it differently until now. As I have with many of my favorites, I have made some changes to this recipe to make it free of dairy and eggs without compromising the taste or texture. Loaded with carrots, pineapple, and walnuts, this cake is moist, flavorful, and good enough to be thoroughly enjoyed without frosting. It is still the best carrot cake.
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