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Preheat oven to 180°C (160°C fan-forced) / 350°F. Grease and line a 20cm (8-inch) round or square cake tin.
In a large bowl, sift together flour, bicarb soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together brown sugar, oil, and eggs until well combined.
Add the wet mixture to the dry ingredients. Fold in grated carrots, pineapple, nuts, and orange zest (if using).
Pour the batter into the prepared tin and bake for 45–50 minutes, or until a skewer inserted in the centre comes out clean.
Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Beat cream cheese and butter together until smooth and creamy.
Add vanilla and icing sugar, beating until light and fluffy.
Mix in lemon juice to taste for added brightness.