• Preheat the oven to 180°C (fan-forced). Grease and line a 23cm round cake pan with baking paper.

Make the cake batter:

• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. The mix of cinnamon and nutmeg creates that perfect warm spiced base that’s so comforting in this cake.
• In a separate bowl, beat the eggs, oil, sugar, and vanilla until smooth and combined. This will form the base of your moist cake.
• Gradually fold the wet ingredients into the dry ingredients, making sure everything is well incorporated. Then, add the grated carrots, pineapple, and chopped walnuts. Stir gently until fully combined, making sure you don’t overmix.

Bake the cake:

• Pour the batter into the prepared cake pan, and smooth the top.
• Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. The cake should be golden brown and have risen beautifully.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial because if the cake is still warm when you frost it, the cream cheese frosting could melt!

Make the cream cheese frosting:

• Beat the softened cream cheese and butter together until smooth. This forms the base of the frosting, making it creamy and easy to spread.
• Gradually add the icing sugar, one cup at a time, until you reach a smooth, fluffy consistency. The sweetness of the icing sugar will balance out the tang of the cream cheese.
• Add the vanilla extract and mix well. The vanilla adds a lovely depth of flavour that complements the tangy cream cheese perfectly.

Frost the cake:

• Once the cake is completely cooled, spread the cream cheese frosting evenly over the top, ensuring you cover the surface completely. If you prefer, you can also garnish with chopped walnuts or shredded coconut for an extra touch.