preheat oven to 180ºC, grease and line a 20cm springform cake tin.

beat eggs until frothy and add oil.

sift together flour, baking soda, cinnamon and ginger, add sugar and fold through egg mixture.

mix in walnuts, carrot and drained pineapple until combined.

bake for approximately 45 minutes. cake should be dark golden on top and feel firm to the touch. set aside and allow to cool (as it is a very moist cake, I don't recommend testing it by inserting a knife or skewer as it won't come out clean, even when the cake is cooked)

for the icing: combine room temperature butter and cream cheese with a food processor or electric mixer. add lemon juice and zest, then add icing sugar until it reaches your desired consistency (should be slightly runny as it firms up)

once cake is mostly cool, ice and serve.