Preheat your oven to 350* F. Prepare 2 6" pans with non-stick spread and place a piece of parchment paper into the bottom.
Finely grate your carrots over a small bowl. I use a microplane to finely grate my carrots. I like how much moisture it lends to the cake and the amazing texture. You can just use a box grater or even a food processor if you want.
In a medium sized bowl whisk together your flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves.
In the bowl of your stand mixer with the paddle attachment, add your oil, granulated sugar, and brown sugar. Mix until incorporated.
Add your eggs and mix again on medium speed for about 2 minutes.
Add your vanilla and mix until incorporated.
With your mixer on low, slowly add your dry ingredients.
Once almost fully incorporated, remove the bowl from your mixer and scrape down the sides and bottom of the bowl.
Add your carrots to your batter and fold together.
Divide the batter evenly between the 2 6" pans.
Place into your preheated oven and bake for 26-28 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and leave in the pan for 5 minutes.
Remove from the pan and place onto a cooling rack to cool completely before adding buttercream.