Crushed pineapple and banana slab cake

Ingredients

• 180 grams unsalted butter, softened
• 1 cup (220g) firmly packed brown sugar
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 1 cup (250ml) skim milk
• 2 large overripe bananas, mashed
• 2 small carrots, finely grated
• 440 grams can crushed pineapple in juice
• 3 cups (450g) self-raising flour
• 1 teaspoon ground mixed spice
• 110 grams natural flaked almonds, to decorate
• Icing
• 250 grams packet cream cheese, softened
• 1 cup (160g) icing sugar mixture
• 1 tablespoon lemon juice
• 1 teaspoon almond essence