Preheat the oven:
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.

Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Prepare the wet ingredients:
In a large bowl, whisk the eggs and sugar together until light and fluffy. Gradually add the oil and vanilla extract, whisking until smooth.

Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until combined. Don’t overmix, as that can make the cake dense.

Add the carrots, nuts, and raisins:
Fold in the grated carrots, walnuts or pecans, and raisins (if using). Stir gently to combine.

Bake the cake:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the cream cheese frosting:
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is light and fluffy. Add a pinch of salt to balance the sweetness.

Assemble the cake:
Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one of the cakes. Place the second cake on top and frost the entire cake with the remaining frosting. Decorate with additional chopped nuts or a few whole raisins if desired.

Serve:
Slice and serve your delicious carrot cake! It’s perfect with a cup of tea or coffee, and will definitely be a crowd-pleaser.