Carrot Cake:

1. Preheat oven to 350°F.
2. Set cream cheese and butter out to soften for the frosting.
3. Spray three 8-inch baking pans generously with nonstick spray.
4. In the bowl of a stand mixer (affiliate link) or a large bowl with a hand mixer, combine sugar, brown sugar, and vegetable oil and mix until smooth.
5. Add eggs to sugar mixture one at a time, mixing until uniform.
6. Add vanilla and mix until smooth.
7. In a separate large bowl combine flour, clove, nutmeg, salt, baking soda, and cinnamon. Stir to mix.
8. Add dry mixture to wet mixture a little at a time while beating at medium speed until combined. Scrape sides of the mixing bowl as needed.
9. Remove bowl from stand mixer (affiliate link) and fold carrots in by hand. Add nuts and raisins if preferred.
10. Pour batter into prepared pans and bake for 25 minutes or until toothpick inserted in the center comes out clean.
11. Allow cakes to cool in the pan for 15 minutes, then carefully turn them out onto a cooling rack. Cool completely on the wire rack before using a large knife to level tops and frosting.

Cream Cheese Frosting:

1. In a stand mixer (affiliate link), cream together cream cheese and butter on medium speed until smooth and without lumps.
2. Add vanilla and beat on medium speed until combined.
3. Add powdered sugar one half cup at a time until incorporated, scraping the sides as needed.
4. Adjust the thickness of the frosting as needed. If it is too thin, add powdered sugar one tablespoon at a time until desired consistency is reached. If it is too thick, do the same with water one teaspoon at a time.
5. Once cake layers are cooled, frost the top of one layer, then add the next on top. Repeat. Leave sides unfrosted or continue to frost sides.