Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.

In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well-blended.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.

Fold in the pumpkin puree and freshly grated carrots into your batter.

Pour the batter evenly into the prepared baking pan and spread it to create a smooth surface.

Bake for 30 to 35 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely.

In a mixing bowl, beat together cream cheese and unsalted butter until smooth, then gradually add powdered sugar until creamy.

Stir in vanilla extract and add milk, one tablespoon at a time, until you have your desired frosting consistency.

Once the cake has cooled completely, generously frost the top with cream cheese frosting.

Refrigerate for a bit to set the frosting before serving and cut into squares.