Preheat oven to 350℉. Spray three 8” cake pans with baking spray and line bottoms with parchment paper.
In a large bowl whisk to combine flour, sugar, baking soda, baking powder, cinnamon, cloves, allspice, nutmeg, and salt.
In a medium bowl whisk to combine oil and eggs. Stir into flour mixture just until combined. Fold in carrots, pecans, and pineapple.
Divide batter among prepared pans and bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
Let cakes cool in pans for 10 minutes, then invert, peel off parchment, and turn right side up to cool completely.
To make frosting, in a large bowl beat cream until stiffly whipped but not grainy. In a separate bowl beat cream cheese, sugar, vanilla, and salt until completely smooth. Fold whipped cream into cream cheese to combine.
To assemble cake, place 1 cake layer on a serving platter or cake stand. Spread a thin layer of frosting over top of cake to the edge. Place another cake layer on top, and spread a thin layer of frosting over top to the edge. Place last cake layer on top.
Frost cake with remaining frosting, making peaks and swirls with a large offset spatula. Cake may be refrigerated up to 4 hours before serving.
Right before serving, decorate cake with pineapple chunks.