Preheat oven to 350°F. Trace and cut out two pieces of parchment paper to fit inside of a 10” cake pan.

Prepare two cake pans by spraying the interior bottoms and sides with nonstick spray. Place circular parchment paper cutouts inside cake pans. Coat the parchment with nonstick spray. Dust pans with a little flour and shake around to ensure all sides and bottoms have a light coating. Discard the remaining flour.

Mix flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a bowl and set aside.

Add eggs and sugars to stand mixer with paddle attachment and beat for 4 minutes on high speed, or until the mixture is pale and thick. Reduce to low speed, and add vanilla extract, vegetable oil, and yogurt.

Add shredded carrots and pineapple and mix just to incorporate. With the stand mixer running on low, slowly add the dry ingredients until fully mixed.

Place a fine mesh strainer over a deep mixing bowl. Completely unfold a large piece of cheesecloth and refold into a square with 4 layers. Lay over strainer.

Scoop yogurt onto center of cheesecloth and fold corners of cheesecloth over the top. Cover lightly with plastic wrap. Store in refrigerator overnight. Whey will strain from yogurt and result in labneh.

In a stand mixer, combine cream cheese and maple syrup. Remove labneh from cheesecloth and add to mixer. Beat with paddle attachment until smooth and creamy.

Frost cakes as desired. Chill in refrigerator for 15 minutes to let frosting set before slicing.