Put the oven on 175 yards. Place a baking sheet paper in a mold, about 22 × 32 centimeters.
Beat the eggs and sugar white and puffy. Add oil, grated carrots and pineapple.
Mix nuts, vanilla sugar, cinnamon, wheat flour, salt, baking powder and bicarbonate in a bowl. Turn the mixture into the egg mixture.
Spread the batter into the mold. Bake in the bottom of the oven for about 45 minutes. Let the cake rest in the pan before picking it up with the baking paper. Let it cool on a grill.
Frosting: Whisk together cream cheese, soft butter, vanilla sugar, icing sugar and grated lime zest. Spread it over the cake and let it set in the fridge for about 30 minutes. Cut the cake into 28 square pieces. Garnish the pieces with lime slices.