Preheat oven 170°C. Cover with non-stick paper the base a round pan with 23 cm diameter. Buttered and sprinkle with flour the sides of the pan.
In a separate bowl add the flour, cinnamon, ground clove, baking powder, baking soda, salt and walnuts. Place in the mixer bowl the eggs, sugar and mix until fluffy. Add the oil, milk, carrot, and pineapple and continue mixing.  Low the speed and add in portions the flour. Mix all the ingredients together well. Place the mixture into the round pan and bake in the pre-headed oven for an hour approximately. Before remove from oven check if is ready by pocking with a wooden kebab stick in the middle of the cake. The stick must to be dry. Let it cool.

For the frosting
In a large bowl, using an electric mixer beat the butter at high speed until light and soft. Add the sugar beat until light and fluffy.  Finally add the cream cheese, vanilla and lemon juice incorporated. Increase the speed to high and beat until light and fluffy.