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Prep two 8" cake pans with non-stick spray and cover the bottom with a circle of parchment paper.
In the bowl of an electric mixer, blend together the sugar, oil, eggs and vanilla.
Then add in the flour, soda, salt, cinnamon, nutmeg, and cloves.
Finally, add in the chopped apples.
Pour into the prepped pan and bake at 300F for 55-60 minutes.
When they are finished baking, allow them to cool for a 10 minutes. Then remove them from the pans and let them cool completely on cooling racks.
In a small pan over medium-low heat, melt the butter.
Add both sugars and stir until dissolved.
Add in the evaporated milk.
Bring to a boil and cook for 1 minute, stirring frequently.
Let it cool.
Stir together the softened cream cheese, cinnamon, powdered sugar and 4 Tbsp whipped cream. Combine well.
In an electric mixer, with the whisk attachment, beat the whipping cream, powdered sugar and vanilla until medium peaks form.
Scoop a ⅓ of the whipped cream into the cream cheese mix and gently fold together until well combined.
Add the the rest of the whipped cream to the cinnamon whipped cream mix. Again, gently fold together.
Layer the apple cake with the cinnamon whipped frosting. Pour the cooled caramel topping over the top.