Beat no-egg, sugar, soya milk and oil together until well mixed.
Combine flour, cinnamon, baking powder and salt.
Gradually beat dry ingredients into wet mixture.
Add pineapple, sultanas, nuts, and carrot and mix well.
Pour into a large greased baking tin.
Bake at 180 degrees in a preheated oven for 60 minutes.
Test with a toothpick in the center - if it doesn't come out clean, bake for a while longer (make sure you didn't just poke a sultana)
Optional: Ice with white icing sugar or coconut whipped cream once cool and top with extra chopped pecans.