Preheat oven to 350°F (175°C). Butter two 9-inch round cake pans.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and clove until well combined.

In a separate bowl, lightly beat eggs. Add canola oil, buttermilk, vanilla, and drained crushed pineapple. Mix until well blended.

Gradually add the dry ingredients to the wet ingredients, mixing well. Ensure brown sugar clumps are broken up.

Gently fold in grated carrots and chopped walnuts. If using, fold in shredded coconut as well.

Divide batter evenly between prepared pans.

Bake for 26-28 minutes, or until a wooden pick inserted into the center comes out clean.

Let cool in pans for 10-15 minutes, then remove from pans and let cool completely on wire racks.

For the frosting, in a large bowl, beat cream cheese and butter until smooth. Add vanilla.

Gradually add confectioners sugar, beating until smooth. Refrigerate (covered) until ready to use.

Once the cake is completely cooled, generously frost between each layer and on top and sides.

Optional: Lightly dust sides with ground walnuts and decorate the top with chopped walnuts.