Sift flour, baking powder, baking soda, spices and salt into a large mixing bowl, add walnuts. In a separate bowl whisk beaten eggs, sugars and The Good Oil High Oleic Sunflower Oil until combined.
Fold drained pineapple and carrots into egg mix until well combined.
Add wet mix to sifted dry ingredients and gently mix until thoroughly incorporated.
Pour into prepared tin and bake approximately 1 ¼ hours, or until needle inserted into cake comes out clean.
Cool and remove from tin, when completely cool, ice with cream cheese frosting.