Preheat oven to 350 degrees F. Prepare 2, 8-inch cake pans, Grease pans with non-stick cooking spray then line with parchment paper. Set aside.

Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves over a large bowl then set aside.

In a separate bowl mix together both sugars and eggs on medium speed for 1-2 minutes. Add oil and mix another 30 seconds on medium until incorporated.

Add dry ingredients to bowl and mix until incorporated, about 30 seconds.

Stir in carrots until incorporated.

Divide batter evenly between prepared pans, spreading into an even layer.

Bake for 25 -30 minutes or until a toothpick inserted in the center comes out clean.

Remove cakes from oven and place on a wire cooling rack, cool for 15-20 minutes.

Using a thin blade knife, gently run knife along the edge of cake pan to loosen cake from the pan.

Remove cakes from pans and continue to cool on the cooling racks until completely cooled, at least 1 hour.

To prepare frosting, sift together powdered sugar and buttermilk powder over a large bowl, set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and butter on medium high speed for 2-3 minutes, until light, scraping down the bowl 1-2 times to help incorporate.

Add powdered sugar mix to butter and cream cheese, slowly mix for 20-30 seconds, increase speed to medium-high and beat for 1 minute until fully incorporated.

Add vanilla, mix an additional 30 seconds on medium, until fully incorporated.

Place 1 cake on a cake stand or board. Place ½ cup of frosting in the center of cake. Using an icing spatula spread frosting into an even layer.

Top with second cake round. Place another ½ cup of icing on top of cake, spread into an even layer only on the top surface.

Use the remaining icing to frost the sides of the cake. Using only 2-3 Tablespoons at a time working around the cake. Use the rounded tip of the spatula or the edge of a tablespoon to add a decorative swirl along the sides and on the top of the cake.

Gently press chopped nuts along the bottom edge of the cake.

Store cake in the refrigerator until ready to serve, allow cake to sit at room temperature for 30 minutes before serving.