1

Preheat the oven to 350°F. Butter and flour the loaf pans.

2

To make the cake, cut the carrots into 3- or 4—inch sections and grate them, preferably by hand with a box grater. Hold the carrot sections straight up and down against the grater and grate down to the core. Give the section a quarter turn and grate, again down to the core. Continue in this way until you have only the woody core, which you can throw out. If you are using a food processor, use the finest grater attachment. You should end up with 1 cup finely grated carrots.

3

In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt, then sift into a large bowl. In a bowl, whisk together the oil and eggs and stir into the dry ingredients with a rubber spatula. Stir in the walnuts, pineapple, and carrots.

4

Transfer the batter to the prepared loaf pans.

5

Bake for 30 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before taking the loaves out of the pans. Let the loaves cool on cake racks for 1 hour.

6

To make the frosting, combine the cream cheese, butter, vanilla, and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 10 minutes, or until smooth.

7

Spread the tops of the loaves with the frosting. Serve in slices.