1. Preheat the oven to 350˚F (175°C). Grease two 8.5×4.5 inches (22x11cm) loaf pans or line with baking parchment (I recommend that). Set aside. Grate the carrots. Set aside.

2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl and set aside. In a large bowl mix, the sugars with the oil, eggs, and vanilla extract until well combined. Drain the pineapple and add the juice to the bowl, cut the pineapple into small pieces and add together with the grated carrots and chopped walnuts to the bowl. Mix until well combined. Add the flour mixture and fold in until just combined. Divide the batter between the loaf pans and bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean. Take out of the oven and let cool down in the pans for about 20-30 minutes, then remove and let cool down completely on a wire rack.

3. Mix the cream cheese and butter for the frosting until well combined. Add the confectioners’ sugar and vanilla extract and mix until smooth – add some heavy cream if the frosting is too thick. Take about two tablespoons of the frosting and divide between two small bowls. Add some orange food color to the first bowl and some green food color to the second bowl. Mix each until you get the desired color. Fill each colored frosting into a small piping bag. Frost the cakes with the white frosting and pipe little carrots on top of that frosting.