Preheat your oven to 350°F (177°C). Grease three round cake pans with butter or cooking spray and dust with flour.

In a large mixing bowl, combine the vegetable oil, granulated sugar, and light brown sugar. Beat on medium speed for 2-3 minutes until smooth.

Add the eggs and vanilla extract, mixing on medium speed until smooth and creamy for about 1-2 minutes.

Fold in the grated and pureed carrots until evenly distributed throughout the batter.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove.

Gradually add the dry mixture to the wet batter in three parts, alternating with the buttermilk.

Pour the batter evenly into the prepared pans and smooth the tops. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.