Preheat your oven to 350°F (175°C) and prepare three round cake pans by greasing and flouring them.

In a large bowl, combine vegetable oil, granulated sugar, and light brown sugar. Cream together until smooth for about 2-3 minutes.

Add eggs and vanilla to the creamed mixture, mixing until fully combined and light.

Fold in the grated and pureed carrots gently with a spatula.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ground clove.

Gradually add the dry mixture into the wet batter, alternating with buttermilk, mixing gently until just combined.

Evenly divide the batter among the three prepared cake pans, smoothing the tops.

Bake in the preheated oven for 15-18 minutes, checking for doneness with a toothpick.

Allow cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Once cooled, frost the layers with cream cheese frosting and optionally garnish with pecans.