Make the cake.  Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil 2 8 or 9 inch round pans and line the bottom with foil.

In a large bowl, beat the oils, sugar, and vanilla until well combined and lightened in color and texture.  Beat in the eggs one at a time until fully incorporated.  Stir in half the flour, followed by the milk.  Stir in the remaining flour along with the salt, baking powder and soda, cinnamon, ginger, cloves, and cardamom.  Finish the batter with the sweet potatoes.  Divide the batter between the pans and bake 20-25 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean.  Cool completely in the pan.

Make the pecans.  Preheat oven to 325 degrees F/ 300 degrees F convection.  Line a baking sheet with parchment.  Spread the pecans in an even layer on the tray, drizzle with syrup, and sprinkle with vanilla and cinnamon.  Stir to combine and bake 20-30 minutes, stirring every 5 minutes until caramelized and crunchy.  Cool completely on the pan.  May be made ahead and stored in an airtight container at room temperature for up to 1 week.

Assemble the cake.  Make the frosting.  In a large bowl, using a hand or stand mixer beat the cream cheese, syrup, cream, and vanilla until light and fluffy, scraping down the bowl occasionally.  Add more cream as needed to achieve a spreadable, fluffy texture.

Place one cake on the stand or platter of your choosing.  Top with a generous amount of frosting, building up the edges slightly.  Spread a thick layer of cranberry sauce on top.  Place the second cake on top.  Dollop most of the remaining frosting on top the cake and cover it in its entirety, working the frosting down the sides.  Finish in any decorative way you choose.  Top with pecans.  Cake may be stored in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days.