-
1
Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
-
2
Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
-
3
Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
-
4
In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes.
-
5
While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
-
6
Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter.
-
7
Gently fold the nuts, carrots, and pineapple into the batter.
-
8
Pour into the prepared pans.
-
9
Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes.
-
10
Cool cakes in pans on a rack for 25 minutes.
-
11
Turn cakes out of pans and cool completely on the rack.
-
12
For the icing:
-
13
Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy.
-
14
Gradually beat in the butter until smooth.
-
15
Sift the sugar over the cream cheese, and beat until smooth.
-
16
Add the lemon zest and vanilla extract and beat until light and fluffy.
-
17
Refrigerate to set slightly for about 20 minutes.
-
18
To assemble the cake, place a cake layer on a cake stand, plate, or cake board.
-
19
Spread about half of the icing over top, but leave the sides bare.
-
20
Sprinkle icing with about half of the pineapple.
-
21
Top with a second cake layer, and repeat with remaining icing and pineapple.
-
22
Serve.
-
23
Cook's Note: You will need about 1/2 a fresh medium pineapple, trimmed, cored, and finely chopped for the whole cake and frosting.
