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Preheat oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a large bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Gradually fold in dry ingredients until just combined. Gently fold in grated carrots, nuts, and pineapple if using.
Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla and salt. Beat until creamy and spreadable.
Frost the cooled cakes, stacking layers if desired, and garnish with additional chopped nuts or carrot decorations.