Pre heat the oven to 180°C. Depending on the number of layers you want, butter the cake pans and keep ready.
Heat a small pan on medium heat and toast the nuts for a few minutes (until they turn slightly darker and fragrant). Once cooled, chop coarsely and keep aside.
Finely grate the carrots and keep ready. In a bowl, mix together the flour, baking soda, baking powder, salt, and powdered cloves and ground cinnamon.
In another bowl, beat the eggs until frothy. I recommend using an electric beater, as it makes the work a lot easier. Add the sugar gradually and beat until the mixture thickens. Pour in the oil and the vanilla extract.
Add the dry ingredients and beat until just mixed. Fold in the grated carrots and half of the chopped nuts.
If making multiple layers, divide the batter between the pans and bake for 20-25 minutes (or until a toothpick pierced in the middle comes out clean).
Remove from oven and let them cool completely before frosting.
For the Frosting: In a bowl, beat the cream cheese and butter with an electric beater, on low speed. Once the mixture is smooth, slowly add the sugar and vanilla and continue beating until completely incorporated. Fold in the lemon zest.
If you are making a single layer cake, just spread the frosting smoothly, all over the cake, and garnish chopped nuts.
For multiple layers, place one layer on a cake pedestal/serving plate, spread the frosting on top, place the next layer and continue the process.
You could make more frosting to cover the cake completely and add the chopped nuts either on the sides or on top.