Step 1

Preheat the oven at 180c/350f

Step 2

Line a sheet pan with parchment, grease the sides and set aside

Step 3

In a large bowl, add the dry ingredients - flour, baking powder and soda , spices and cane sugar then combine.

Step 4

In another large bowl, add the wet ingredients - almond milk, rum essence, vanilla, coconut oil and crushed pineapple.

Step 5

Whisk the dry ingredients into the wet bowl (in increments) until everything is fully combined.

Step 6

Fold in the carrots and the walnuts (don't over mix the batter)

Step 7

Pour the batter into the sheet pan

Step 8

Bake the cake for approximately 40 minutes or until a knife/skewer comes out clean.

Step 9

Once baked, allow the cake to cool down slightly for about 10-15 before transferring it to a cooling rack (if using alcohol, you can drowse the cake if you want to).

Step 10

Use a spatula to evenly spread the topping.

Step 11

Place the vegan cream cheese in a medium sized bowl and add the rest of the ingredients.

Step 12

Proceed to whisk until fluffy.

Step 13

Start adding the powdered sugar a little at a time until the desire consistency is meet (it shouldn't be too runny nor should it be too thick).