Carrot Bundt Cake with Cream Cheese Glaze Recipe

• 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.

For The Cream Cheese Glaze:

• In a medium mixing bowl, use a hand mixer to beat together cream cheese and butter until smooth and creamy. Add sugar and milk (½ tablespoon at a time) and beat until smooth and desired consistency is reached. The icing should be thin enough to pour but thick enough to coat the back of a spoon. If the icing is too thin, add in a little more sugar. If it is too thick, add in a little more milk. 
• Use a spoon to slowly drizzle the cream cheese glaze over the cooled bundt cake and sprinkle chopped walnuts on top.
• ReHeat: If desired, you can also warm up this carrot cake in the microwave, oven or air fryer at 300F for 5-10 minutes until warmed through.