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

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until smooth and well combined.

Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Fold in the grated carrots, crushed pineapple, nuts, coconut, and raisins (if using). Mix until evenly distributed.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and heavy cream, if needed, to reach your desired consistency.

Once the cakes are completely cooled, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides evenly.

Decorate with additional chopped nuts or shredded coconut, if desired. Slice and serve!