Preheat oven to 350°F (180°C)
Whisk together 2 cups flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/4 teaspoon cloves in a large bowl
In another bowl, beat 4 eggs with 3 cups sugar until light and fluffy
Add 1 1/2 cups vegetable oil and 1 teaspoon non-alcoholic vanilla extract to the egg mixture; mix well
Fold in 4 cups freshly shredded carrots, 1 1/2 cups walnuts (if using), and 1 cup raisins (if using)
Gradually combine the dry ingredients into the wet; mix just until no streaks remain (batter should be thick; add up to 1/2 cup milk if needed)
Pour into two greased 9-inch round pans or one 9×13-inch pan; smooth batter
Bake for 35 minutes or until a toothpick comes out clean; let cool completely
Beat 8 oz cream cheese with 1/2 cup butter until smooth
Gradually add 4 cups powdered sugar and 1 tsp non-alcoholic vanilla extract; beat until creamy
Spread frosting on cooled cake and serve