Preheat your oven to 175°C (350°F). Grease and flour two 23cm (9-inch) round cake pans. Alternatively, line them with parchment paper for easier removal. This ensures the cakes won't stick.

In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Ensure all dry ingredients are well combined and free of lumps.

In a separate medium bowl, whisk together the 4 large eggs, vegetable oil, and vanilla extract until thoroughly combined. The oil helps create a moist cake crumb.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tough cake.

Gently fold in the grated carrots until evenly distributed throughout the batter. If using, fold in the chopped nuts at this stage.

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should be golden brown and spring back lightly when touched.

Remove the cakes from the oven and let them cool in their pans for about 10-15 minutes. This allows them to firm up slightly before being inverted.

Carefully invert the cakes onto a wire rack to cool completely. Ensure they are fully cooled before frosting, otherwise, the frosting will melt.

While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed until smooth and creamy.

Gradually add the sifted powdered sugar, about 1 cup (120g) at a time, beating well after each addition until fully incorporated and the frosting is light and fluffy. Scrape down the sides of the bowl as needed.

Beat in the lemon juice until combined. This adds a subtle tanginess to balance the sweetness. If the frosting is too thick, add a teaspoon of milk or cream at a time until desired consistency is reached. If it's too thin, add more powdered sugar.

Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top.

Carefully place the second cake layer on top of the frosted first layer. Frost the top and sides of the entire cake with the remaining cream cheese frosting. You can create swirls and peaks for a decorative finish.

Optionally, garnish the cake with additional chopped nuts or decorative Easter candy. Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.