Preheat oven to 350F. Spray a 9-inch springform pan with floured cooking spray or grease and flour the pan; set aside. Don’t use a regular 9-inch round pan because it’s not deep enough and the cake will overflow.

In a large bowl, whisk eggs, pumpkin puree, sugars, oil, pumpkin pie spice, vanilla, cinnamon, and cloves until well combined.

Add grated carrots and stir to combine.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Do not overmix.

Fold in raisins or nuts if using. Pour batter into prepared pan and smooth the top with a spatula. Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. In the last 10 minutes, loosely cover the top with foil to prevent over-browning.

While cake cools, prepare frosting: In a bowl, beat softened cream cheese and butter until fluffy, about 2 minutes. Mix in powdered sugar, vanilla, and salt until smooth.

Spread frosting evenly over cooled cake. Slice and serve.