Preheat oven to 350 degrees F. Line three 8-inch pans with parchment paper circles.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. You can always whisk these together in a separate bowl first, which is what a lot of bakers do, but I feel like if you sprinkle the spices over the flower instead of dumping them, you can save yourself a bowl and a step and they will mix in just fine without any clumps of cinnamon or cloves.

Divide the batter evenly between the prepared cake pans.

Bake for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean with just a few crumbs on it. Cool for a few minutes in the pans before turning them out onto a wire cooling rack to cool completely.

Beat the butter and cream cheese in a bowl until smooth and creamy.

Add the powdered sugar and vanilla. Beat until smooth.

Set one layer on a cake stand or serving plate. Frost with about ¾ cup of the frosting. Repeat with the second layer, then top with the final cake layer. Spread the remaining frosting on the top and around the sides of the cake, reserving ½-3/4 cup for decorating with piped carrots.

Sprinkle chopped pecans in a ring around the top.

In a small bowl, mix ⅔ of the reserved frosting with orange food coloring. Transfer to a piping bag fitted with a medium round tip. Pipe from the outside edge of the cake in toward the center, stopping and starting a couple of times to create ridges in the "carrots" and easing up pressure toward the middle so the frosting comes to a point.

In another small bowl, mix the remaining frosting with green food coloring. Transfer to a piping bag fitted with a small round tip. Pipe a few lines from the edge of each carrot to create the carrot greens.