Preheat your oven to 180C/350F/gas mark 4 and prepare 2 7 inch cake tins by lining them with grease proof paper.
Sift the flour, sugar and spices into a large bowl and whisk to ensure they are well combined.
Roughly mash the pineapple before adding to the bowl along with the vegetable oil, plant milk and vanilla paste.
Mix the ingredients so they are just coming together before folding in the grated carrots and the chopped nuts.
Spoon the cake mix evenly between the two tins and place into the centre of the over to bake for 45 minutes - 1 hour (until the cake is springy to the touch and a toothpick comes out clean).
Let the cakes cool for 15 minutes before removing from their tins.
Allow the cakes to cool completely before decorating.