Preheat your oven to a moderate temperature and line a large rectangular pan with parchment paper, letting a little hang over the edge for a quick lift later.

In a big, friendly mixing bowl, whisk your flour, cornflour, baking powder, baking soda, salt, and all the spices until happy and well blended.

In a separate bowl, combine the brown sugar, eggs, oil, and vanilla. Whisk hard until everything emulsifies into a thick golden stream.

Tip in the yogurt and give it another beat—this loosens the mixture and means a creamier crumb later on.

Fold in the dry ingredients gently, working just until you can’t see streaks of flour.

Then, gently fold in your grated carrots, blended pineapple, and those chunky nuts.

Pour the batter into your lined pan, smoothing it out into the corners.

Bake until the top springs lightly under your finger and a skewer comes out mostly clean.

Let the cake cool completely in the pan before you even think about frosting.

While it cools, beat together butter, icing sugar, cold cream cheese, vanilla essence, and a splash of lemon juice until it’s thick, smooth, and ready to spread.

Smooth the frosting over the cooled cake, chase extra curves into the corners, and sprinkle on more chopped nuts if you’re feeling extra.