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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots and chopped nuts (if using).
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating until well combined.
Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, if needed, to reach your desired spreading consistency.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.