Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing or lining with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, fine sea salt, ground nutmeg, and ground cloves until well mixed.

In another bowl, cream together the melted unsalted butter and both the light brown and granulated sugars until smooth. Beat in the eggs and vanilla extract until creamy.

Gradually combine the dry mixture with the wet ingredients. Fold in the grated carrots, canned crushed pineapple, raisins, and half of the chopped walnuts.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the frosting by beating the cream cheese and unsalted butter until smooth. Gradually mix in the powdered sugar and ground cinnamon.

Once the cake layers are cool, place one layer on a platter, spread half of the cream cheese frosting over it, and then gently add the second layer.

Apply a thin crumb coat of frosting around the cake, refrigerate for 2 hours, and then frost with the remaining cream cheese frosting.

Garnish with remaining chopped walnuts before serving.