Preheat the oven at 180c/350f
Line a sheet pan with parchment, grease the sides and set aside
In a large bowl, add the dry ingredients - flour, baking powder and soda , spices and cane sugar then combine.
In another large bowl, add the wet ingredients - almond milk, rum essence, vanilla, coconut oil and crushed pineapple.
Whisk the dry ingredients into the wet bowl (in increments) until everything is full combined.
Fold in the carrots and the walnuts (don't over mix the batter)
Pour the batter into the sheet pan
Bake the cake for approximately 40 minutes or until a knife/skewer comes out clean.
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).
Use a spatula to evenly spread the topping.