Preheat oven to 350˚F. Coat a 10-cup bundt pan with nonstick cooking spray and set aside. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, raisins and walnuts. Whisk together until evenly distributed and combined.
In another mixing bowl, whisk together eggs, olive oil, sugar, vanilla and carrots until smooth.
Pour the wet mixture into dry flour mixture and fold together using a spatula until just combined and no dry ingredients are visible.
Pour the batter into the prepared bundt cake pan and bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the carrot cake cool for 10-15 minutes in the bundt pan on a wire cooling rack, then turn it upside down onto the wire cooling rack to remove. Allow the cake to cool completely before frosting.