For the Cake: Preheat the oven to 350F. Spray a 9x13 pan with cooking spray and set aside.
Grate the carrots in a food processor (this way is the easiest!) or by hand. In a medium bowl, add the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk to combine.
In a large bowl or bowl of a stand mixer, add the eggs, granulated sugar and brown sugar. Using a hand or stand mixer, beat until frothy and combined. Slowly pour in the oil while mixing and whip until light and fluffy, about 1-2 minutes.
Add the flour mixture, carrots and nuts and mix everything together with a spatula until well-combined. Pour the mixture into the prepared pan and spread out evenly.
Bake for 40-45 minutes until set and a toothpick inserted into the middle of the cake comes out clean. Let cool completely before frosting.
For the Frosting: Mix the cream cheese, butter, sour cream, and vanilla at medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using handheld mixer) until well combined, about 30 seconds, scraping down the bowl with rubber spatula as needed.
Add the vanilla and powdered sugar and beat on low speed for 10-15 seconds, then increase the speed to medium-high and whip for 1-2 minutes until very fluffy. Spread the frosting over the cooled cake and top with more pecans if desired.
Refrigerate until serving if needed. Let the cake come to room temperature for about 20 minutes before serving. Enjoy!