HEAT oven to 350°F.
CAKE: SIFT together first 7 ingredients. Whisk eggs and oil in large bowl until well blended. Gradually beat in granulated sugar until blended. Add flour mixture, carrots, pineapple and nuts; mix well. Pour into greased and floured 3-L fluted tube pan or 10-inch tube pan.
BAKE 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
ICING: BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually beat in icing sugar until well blended. Add zest and juice; mix well. Spread onto cake.
serving size = 1 piece (110 g)