• Adjust oven rack to middle position and heat oven to 350 degrees. Grease rounds, line with parchment paper, grease and flour the pan and parchment paper.
• In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• Shred carrots on large holes of box grater or use a food processor with large shredding disk (you should have about 3 cups); transfer carrots to bowl and set aside.
• Using stand mixer fitted with paddle, beat butter, granulated sugar, brown sugar on medium-high speed until throughly combined, about 45 seconds.
  
• Add egg one at a time. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
  
• Add flour mixture gradually, scraping down the bowl as needed.
  
• Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and mixed.
  
• Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. The batter will be thick.
  
• Bake cake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through, baking.
  
• Let cake cool completely in pan on wire rack, about 30 minutes.
• Carefully remove springform from cake. Using a butter knife, loosen the parchment paper from the pan. Transfer back to wire rack to cool another hour and a half. If the cakes seem uneven, you can level them with a serrated knife.

Frosting

• Using stand mixer fitted with whisk, mix cream cheese, butter, sour cream, vanilla, and salt at medium-high speed until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.
  
• Add confectioners' sugar and mix until very fluffy and well combined. For added thickness, add another cup of confectioners' sugar. The frosting will not stiffen like buttercream.
• When cake is fully cooled, place on a cardboard round or directly on cake plate. I recommend using a cake decorating turntable for even frosting. For even application, pipe frosting.
  
• Place second tier on top and continue to pipe frosting.
  
• Using a metal spatula and a plastic scraper, frost your cake.
  
• Add chopped nuts if you like.