Preheat oven to 350º. Line a 13x9 baking pan with parchment paper.
Combine and sift all dry ingredients (flour, baking powder, baking soda, cinnamon,nutmeg, clove and salt). Set aside.
Meanwhile, combine eggs and sugar in the bowl of an electric mixer with the whisk attachment. Whisk until light, fluffy, and nearly doubled in size.
Gently fold in oil, followed by the shredded carrot.
Lastly, gently stir in flour mixture in thirds until incorporated and the batter is smooth.
Pour batter into the prepared pan and smooth it out evenly. Gently tap to remove any air bubbles.
Bake until slightly golden brown and a toothpick inserted into the center comes out clean. About 25-30 minutes.
Allow cooling completely before cutting into 12 sections (see notes)
Top with cream cheese frosting (see recipe) and store under refrigeration until ready to serve.