Gather all your ingredients. Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans with baking spray or parchment paper.

In a mixing bowl, whisk together the flour, ground cinnamon, baking soda, fine sea salt, ground nutmeg, and ground cloves.

In another large bowl, mix melted unsalted butter with light brown and granulated sugars until smooth. Add eggs and vanilla, mixing well.

Gradually add the dry mixture to the wet mixture, stirring gently. Fold in grated carrots, crushed pineapple, optional raisins, and half of the walnuts.

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

Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Beat together cream cheese and butter until smooth. Add powdered sugar and ground cinnamon until fluffy and well combined.

Level the tops of the cooled cake layers. Spread frosting on the first layer, invert the second layer on top, and add a crumb coat of frosting around the cake. Refrigerate for at least 2 hours.

Once chilled, apply remaining frosting smoothly and decorate the top with remaining walnuts or desired toppings.