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Preheat your oven to 160°C fanbake.
Mix brown sugar and eggs together, then add the oil, vanilla, salt and milk, whisk together.
Sift in the remaining dry ingredients and mix well.
Drain the juice from the canned pineapple and discard. Add the crushed pineapple to the bowl with the grated carrot.
Pour into a pre lined cake tin and bake for approximately 45 minutes or until a skewer or knife comes out clean.
Cool the cake in the tin for 5 minutes before transferring to a cooling rack. Now make the icing.
In a bowl cream the soft butter, then add the cream cheese, vanilla and lemon zest. Whip these together until fully combined. Use a mixer to get a light smooth icing.
Add half of the icing sugar and mix well then add the second half. Whip together till it turns smooth and white in colour. Set aside.
Ice the cake when it is fully cooled, you can put into the fridge to firm up before cutting. Enjoy!