Carrot Cake

Ingredients

• 280g (2 cups) all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 1 tsp kosher salt
• ¾ cup vegetable oil
• 250g (1 ¼ cups) granulated sugar
• 100g (½ cup packed) dark brown sugar
• 4 large eggs, room temperature
• 390g (4 cups, 5 carrots) shredded carrots
• 225g (¾ cup) crushed pineapple
• 115g (½ cup) cream cheese, softened
• 113.5g (½ cup, 1 stick) unsalted butter, softened
• 425g (3 ½ cups) icing sugar
• 2 tbsp (½ lemon) lemon juice
• ½ tsp pure vanilla extract