Carrot Cake with Cream Cheese Icing

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup golden brown sugar

1 cup unsalted butter, room temperature

4 large eggs

3 tablespoons fresh lemon juice

2 teaspoons grated lemon zest

3 cups (500 mL) coarsely grated peeled carrots

½ can crushed pineapple, drained

Cream Cheese Icing

¼ cup butter, room temperature (ensure room temperature to create white colour)

1 package 8 oz cream cheese

1 cup icing sugar

Cream butter and cream cheese together

Add icing sugar 1/3 cup at a time

Blend well

Directions

Preheat oven to 350°F (180°C).

Butter a square cake pan or a loaf pan. Sift first 5 ingredients into medium bowl.

Using an electric mixer, beat brown sugar and butter in a large bowl until well blended, then add eggs, lemon juice, and zest and beat for another three minutes.

Add sifted dry ingredients; beat until blended. Stir in carrots and pineapples.

Transfer batter to prepared pan. Bake for half time and turn pans to ensure even baking.

Bake until tester inserted near the center comes out clean, about 30 minutes.