Spring Celebration Carrot Cake

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Cake:

1 1/2 cups grated fresh carrots (about 2 large)

1 cup walnut pieces

1/2 cup finely chopped fresh pineapple

2 cups all-purpose flour, plus more for dusting

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine salt

4 large eggs

1 1/2 cups sugar

1 1/4 cups vegetable oil

2 4-ounce jars pureed carrot baby food

Icing:

2 8-ounce packages cream cheese (1 pound), at room temperature

12 tablespoons unsalted butter (1 1/2 sticks), cubed, at room temperature

2 cups confectioners' sugar

1 1/2 tablespoons finely grated lemon zest (about 2 lemons)

1 teaspoon pure vanilla extract

1 1/2 cups fresh pineapple

Thinly peeled carrot, for garnish