Tropical Carrot Bliss Cake

Method

1. Preheat oven to 350°F (175°C) and adjust rack to the middle position. Grease and line two 10-inch cake pans with parchment paper.
2. In a large bowl, whisk together cake flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Shred peeled carrots using a food processor. Drain the crushed pineapple to remove excess moisture.
4. In a food processor, combine granulated sugar, brown sugar, and eggs. Process until frothy and combined (about 20 seconds). With the machine running, slowly add vegetable oil and process until emulsified and light in color (about 20 seconds).
5. Combine wet ingredients with shredded carrots, pineapple, and dry ingredients. Mix until no streaks of flour remain.
6. Divide the batter evenly between prepared pans. Bake for 35-40 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean.
7. Let cakes cool in pans on a wire rack for about 2 hours before removing.
8. For the frosting: In a food processor, blend cream cheese, butter, sour cream, and vanilla paste until smooth (about 5 seconds). Add confectioners' sugar and process until smooth (about 10 seconds).
9. To assemble: Slice each cake into equal halves. Spread a thin layer of frosting between each layer. Frost the top and sides with remaining frosting.