Pumpkin Carrot cake with cream cheese frosting

• 1 cup or 2 sticks softened butter
• 1 cup packed soft brown sugar (I used Muscavado sugar)
• 2 extra-large eggs
• 2 ¾ cups cake flour all purpose
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• pinch of ground cloves
• reserved juice from crushed pineapple
• 1 cup pumpkin puree
• 1 x 400g approx 14 oz can/tin crushed pineapple with juice, drained but juice reserved
• 1 ½ cups grated carrots

for the cream cheese frosting

• 1/2 cup /1 stick butter, softened
• 1/4 cup cream cheese softened
• 2 cups icing sugar sifted
• Juice of 1/2 lemon