In a large bowl cream together oil, sugar, and brown sugar.
Mix in eggs and vanilla extract.
Fold in carrots. Set aside.
In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.
Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.
Pour the batter evenly into the prepared cake pans.
Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not over bake. The cake will continue cooking as it cools.
Once cooled frost with cream cheese frosting and top with pecans (if desired)
CARROTS: I grate my carrots in 3 different textures. I use the smallest three sections on my grater so that I have 1 cup that is regular shreds, 1 cup that is finely shredded, and 1/2 cup that is like carrot pulp. I use about 3-4 extra-large carrots total.