Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

In another bowl, combine granulated sugar and vegetable oil, whisking until thoroughly blended. Incorporate the eggs one at a time, followed by the vanilla extract.

Gently fold in the dry ingredient mixture into the wet ingredients until just combined.

Carefully fold in the well-drained crushed pineapple and grated carrots, and if desired, chopped walnuts or pecans.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Beat together cream cheese and unsalted butter until creamy, then gradually sift in powdered sugar and add milk or cream to desired consistency.

Once the cake layers are cooled, level them if needed and spread cream cheese frosting between the layers.

Frost the sides and top of the cake with remaining frosting and decorate with walnuts, pineapple wedges, or grated carrots.

Refrigerate for at least 30 minutes before serving.