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Export 20 ingredients for grocery delivery
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).
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