1-In a large bowl, whisk together 2 and 1/2 cups (312g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon each ground cloves, ground ginger, and ground nutmeg; set aside.

2-In a medium bowl, whisk 1 cup (240ml) canola or vegetable oil, 1 and 1/4 cup (250g) packed light or dark brown sugar, 1/3 cup (67g) granulated sugar, 4 large eggs (room temperature), and 1 teaspoon pure vanilla extract.

3-Pour the wet ingredients into the dry ingredients and whisk to combine.

4-Fold in 2 cups (260g) shredded carrots, 1 cup (8 ounces) crushed pineapple (drained), and 1 cup (125g) chopped walnuts.

5-Spread the batter evenly into the prepared pan.

6-Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean; if the edges brown too fast, cover loosely with foil.

7-Allow the cake to cool completely on a wire rack; refrigerate after 45 minutes to speed cooling if desired.

8-To make the frosting, beat 8 ounces (226g) full-fat brick cream cheese and 1/2 cup (8 Tbsp; 113g) unsalted butter until smooth and creamy; add 3 cups (360g) confectioners’ sugar (plus an extra 1/4 cup if needed), 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt; beat on low for 30 seconds, then on high for 2 minutes.

9-Spread the frosting on the cooled cake; refrigerate for 30 minutes before serving to set the frosting.