1 can (8 oz / 227 g) pineapple tidbits in syrup, drained
Pecan halves, toasted (optional)
For cake/cupcakes, melt margarine in a skillet; add 3 tablespoons sugar and cook over low heat until mixture bubbles. Stir in pecans; cook until pecans are coated and sugar begins to caramelize. Pour onto a sheet of waxed paper; cool. Break pralines into small pieces.
Preheat oven to 350F/175C. In a mixing bowl, beat 1+1/4cups sugar, oil, and vanilla at medium speed of an electric mixer, 1 minute.
Add vegan eggs; beat until blended.
Combine flour, baking soda, salt, and cinnamon; add to oil mixture, beating at low speed until blended.
Stir in pineapple, carrot, and praline pieces.
If making a cake, pour into 2 greased and floured 9-inch round cake pans, otherwise, pour into lined muffin pans. Bake 30 minutes or until a toothpick inserted in center of cake comes out clean.
Cool in pans/muffin pans on wire racks 10 minutes. Remove from pans/muffin pans; cool completely on wire racks.
For frosting, beat cream cheese and margarine in a mixing bowl at medium speed until creamy; gradually add brown sugar and vanilla, beating well. Add confectioners sugar, ½ cup at a time, beating well after each addition.
If making a cake, spread frosting between layers and on top and sides of cake. Press chopped pecans into frosting on sides of cake. Press pineapple into frosting around top edge of cake. Garnish with pecan halves.
Adapted from: Carrot-Praline Cake, The Spirit of Christmas book, 2002
Recipe by Vegangela at http://vegangela.com/2011/11/09/carrot-praline-cake-or-cupcakes/