Preheat oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing, flouring, and lining the bottoms with parchment paper.

In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, nutmeg, and cloves, ensuring they are well combined.

In a separate bowl, whisk together vegetable oil, large eggs, and vanilla extract until the mixture is smooth and evenly blended.

Gradually add the wet mixture to the dry ingredients, mixing gently until just combined, then fold in the grated carrots, and optionally, chopped nuts and raisins.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Allow the cakes to cool in their pans for 10-15 minutes before carefully inverting them onto a wire rack to cool completely before frosting.

In a large bowl, beat softened cream cheese and unsalted butter together until the mixture is smooth and lump-free.

Gradually add powdered sugar, vanilla extract, and a pinch of salt to the cream cheese mixture, beating until the frosting is light, fluffy, and smooth.

Once the cake layers are completely cool, assemble and generously frost the cake between the layers and over the top and sides.