Carrot cake with pineapple

Ingredients:

For the test:

• 1.5 cups grated fresh carrots (about 2 large)
• 1/2 medium fresh pineapple, core removed and finely diced (reserve 1.5 cups for the batter, the rest for topping)
• 2 jars (100 g each) of carrot puree baby food
• 4 large eggs
• 1 cup walnuts
• 2 1/4 cups premium flour
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 teaspoon baking powder
• 1/2 tsp fine salt
• 1.5 cups of sugar
• 1 teaspoon of baking soda
• 1 1/4 cups vegetable oil

For the cream:

• 450 g butter cream cheese
• 1.5 cups fresh pineapple, finely chopped
• 180 g butter, cut into cubes, leave at room temperature
• 1.5 tbsp finely grated lemon zest (from about 2 lemons)
• 2 cups powdered sugar
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 180°C. Grease two 20 x 20 cm square cake pans. Line with parchment paper and grease with butter, sprinkle with 1/4 cup flour.
2. Prepare the dough for the cake layers: In a small bowl, combine carrots, walnuts, and 1/2 cup pineapple with 1/2 cup flour and let stand.
3. In a medium bowl, whisk together the cinnamon, nutmeg, ginger, baking soda, baking powder, and salt with the remaining 1 1/2 cups flour.
4. Beat the eggs and sugar in a large bowl with a mixer until thickened, about 5 minutes. While continuing to beat the eggs, slowly pour in the vegetable oil, then stir in the carrot puree.
   
   Add the flour and spice mixture and carefully fold in the nuts, carrots, and pineapple.
5. Prepare the cake layers: Place the dough into the prepared baking pans. Place in the oven and bake until set, about 45 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean.
6. Remove the cake pans from the oven and let cool for 25 minutes. Remove the cakes from the pans and cool completely.
7. Prepare the cream: Beat the cream cheese with a mixer in a separate large bowl until fluffy.
   
   Sprinkle with powdered sugar through a sieve and beat again. Add lemon zest and vanilla extract, mixing until smooth. Cover the bowl and refrigerate for 20 minutes.
8. Assemble the carrot cake: Place the first layer of cake on a serving platter or cake plate. Spread half the frosting over the layer, leaving the edges. Sprinkle half of the diced pineapple on top.
   
   Cover with the second cake layer, spread with the remaining cream and sprinkle with pineapple pieces.