Preheat your oven to 350 degrees Fahrenheit. Prepare your cake pans by spraying two 9-inch round cake pans with baking spray. Ensure the inside surfaces are evenly coated. You can use your fingers or a pastry brush for this. Adding a circle of parchment paper to the bottom of each pan helps with easy removal later.
In a large bowl, combine the all-purpose flour, ground cinnamon, ground allspice, baking soda, salt, ground nutmeg, and ground cloves. Whisk these dry ingredients together to ensure they are evenly mixed and set aside.
Next, take a large microwave-safe bowl and add the unsalted butter. Heat it in the microwave for about 1 minute until melted, and then allow it to cool slightly.
To the melted butter, add both the light brown sugar and granulated sugar. Whisk them together until fully combined. You can use a handheld electric mixer if you prefer a smoother texture.
Beat in the eggs, one at a time. Make sure to whisk or beat well after each addition. This helps to incorporate air and makes the cake fluffier.
Add the vanilla extract and mix until everything is combined. This will add a wonderful aroma to your batter.
Now, it's time to combine the wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; you want a nice fluffy batter.
Gently fold in the grated carrots, the optional drained pineapple, half of the optional wallets, and the optional raisins. Ensure all ingredients are incorporated without overdoing it.
Divide the batter evenly between the two prepared cake pans. Use a spatula to lightly smooth the tops. Bake your cakes in the preheated oven for about 30 to 35 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes before gently inverting them onto a wire rack. Let them cool completely while you prepare the frosting.
In a mixing bowl, whether using a stand mixer with a paddle attachment or a large mixing bowl with a handheld mixer, add the cream cheese and unsalted butter. Beat on medium speed until smooth and creamy.
Mix in the vanilla extract, confectioners’ sugar, and ground cinnamon. Start on low speed to prevent the sugar from flying everywhere and gradually increase to medium-high. Whip until the frosting is light and fluffy, approximately 2 minutes.
Once the cakes are cool, discard the parchment paper from the bottoms. Place one cake layer bottom side down onto your serving platter. If there's any doming, you can trim it to make it even.
Add 1½ cups of the frosting on top of the first cake layer, smoothing it out to the edges. Invert the second cake layer and place it bottom side up on top of the frosting.
Now, apply a crumb coat by adding a thin layer of frosting around all exposed surfaces of the cake to seal in the crumbs. This helps to create a neat finish. Chill the cake in the refrigerator for at least 2 hours to set the frosting.
After chilling, frost the entire cake with any remaining cream cheese frosting, making it look beautiful and inviting. Optionally, add the remaining chopped wallets along the bottom edge of the cake for a decorative touch before slicing and serving.
