Pre-heat oven to 350°F. Lightly grease a 9x13 baking dish.
In a medium bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg, and salt. Set aside.
In a separate bowl, whisk together melted butter, sugars, eggs, vanilla, and milk. Slowly add the dry ingredients to the wet. Do not over-mix. Fold carrots and pineapple into the batter.
Spread the batter into a baking dish. Bake for 30 minutes.
While cake is baking, mix together the sweetened condensed milk with the pudding mix.
Remove cake from oven. Using the end of a wooden spoon, make holes in the warm cake. Pour the pudding mixture over the cake and spread it evenly on top. Place the cake in the fridge for 1-2 hours.