Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans, lining the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, cinnamon, nutmeg, and cloves, then set aside.
In another bowl, whisk together the eggs, sugar, and vegetable oil until the mixture is smooth and slightly pale in color.
Gradually add the buttermilk to the wet mixture, stirring gently to incorporate, then fold in the dry ingredients until just combined.
Stir in the toasted pecans evenly into the batter, adding texture and nutty flavor.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
Spread a generous layer of cream cheese frosting on the top of one cake layer, then place the second layer on top and apply the remaining frosting evenly over the top and sides.
Decorate the finished cake with extra toasted pecans if desired, and serve once the frosting has set slightly.
