Step 1: 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.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Step 3: In another bowl, beat the eggs until light. Gradually add the oil and vanilla extract, whisking until the mixture is smooth and slightly emulsified.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix the spiced carrot cake with cream cheese frosting batter.
Step 5: Fold in the grated carrots and the chopped nuts if you are using them. Ensure the carrots are evenly distributed throughout the batter.
Step 6: Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 8: To make the frosting, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, beating until the frosting is light and fluffy.
Step 9: Place one cake layer on a serving plate, spread with a layer of frosting, then top with the second cake layer. Cover the top and sides of the cake with the remaining cream cheese frosting.