Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In another bowl, beat the eggs until they are well-mixed. Then, add the vegetable oil, grated carrots, crushed pineapple, chopped nuts (if using), and vanilla extract. Mix until all the wet ingredients are combined.

Gradually add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix; you want the batter to be smooth, but overmixing can make the cake dense.

Divide the batter evenly between the two prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, remove them from the pans and place them on a wire rack to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Beat until well combined and creamy.

Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one of the cakes.

Place the second cake on top and frost the top and sides of the entire cake with the remaining frosting.

You can decorate the cake with additional grated carrots, chopped nuts, or any other decorations of your choice.

Slice and enjoy your homemade carrot cake!