Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
Step 3: In a separate large bowl, combine the granulated sugar and vegetable oil. Whisk until well combined.
Step 4: Add the eggs one at a time, beating well after each addition, until the mixture is light and fluffy.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
Step 6: Fold in the shredded carrots, well-drained crushed pineapple, and shredded coconut (if using) until evenly distributed.
Step 7: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If using a 9x13 inch pan, baking time might be closer to 40-45 minutes.
Step 8: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Step 9: While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
Step 10: Gradually add the sifted powdered sugar, one cup at a time, beating until smooth. Add the vanilla extract and beat until combined. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
Step 11: Once the cakes are completely cool, frost generously with the cream cheese frosting. Garnish with additional shredded coconut or pineapple pieces, if desired.