Directions

1. Preheat the oven to 180°C. Grease three 9-inch (23-cm) round cake pans, line the bottoms of the pans with paper, then grease the parchment. Dust with flour, then tap out any excess.

2. In a large bowl, sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

3. In the bowl of mixer, beat together the eggs, sugar, oil, buttermilk and vanilla on low speed until smooth, Add the flour mixture in 2 additions and beat until combined, Add the pineapple and grated carrots and beat until just incorporated.

4. Divide the batter evenly among the pans and spread evenly. Bake until the tops of the cakes are browned and shiny and a knife inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to wire racks and let cool for 10 minutes, then invert the cakes onto the racks and let cool.

5. To make the frosting, add the margarine and beat until light and fluffy with a mixer.

6. Add the honey and beat for a further minute until combined.

7. Sift in the icing sugar and gently mix to combine

8. Beat the buttercream mixture for 4 minutes and then add the lemon juice and zest and beat for a further minute.

9. Spread a thin layer of icing around the edges of the cake and place into the freezer to firm up for 15-20 minutes. Add the rest of the icing around the top and edges of the cake.