Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Beat Wet Ingredients: In a large bowl, beat the eggs and sugar together until well combined. Gradually mix in the oil and vanilla extract until smooth and slightly thickened.
Add Carrots & Optional Mix-ins: Stir in the grated carrots. If using, fold in the chopped walnuts and raisins.
Combine: Gradually add the dry ingredients to the wet mixture, stirring just until everything is fully incorporated. Do not overmix.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Prepare the Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until the mixture is fluffy and spreadable.
Stir in the vanilla extract and mix until fully combined.
Assemble the Cake:
Place one cooled cake layer on a serving plate. Spread an even layer of frosting on top.
Place the second layer on top and frost the top and sides of the cake as desired.
