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

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.

In a separate bowl, combine the granulated sugar and vegetable oil until well mixed, then add the large eggs and vanilla extract.

Gradually fold the dry ingredient mixture into the wet mixture just until combined.

Gently fold in the crushed pineapple, grated carrots, and chopped nuts (if using) into the batter.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.

Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the cream cheese frosting by beating together the cream cheese and unsalted butter, then add powdered sugar and milk to desired consistency.

Once the cakes are fully cooled, level them if necessary, frost the top of one layer, then add the second layer and frost the top and sides.

Garnish the top with toasted walnuts or pecans, pineapple wedges, and grated carrots, then refrigerate for 30 minutes before serving.