Ingredients
- Nonstick cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- 4 large eggs
- 3/4 cup olive oil
- 2 cups light brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups carrots finely grated
- 4 ounces cream cheese at room temperature
- 2 tablespoons unsalted butter softened
- 1-2 tablespoons milk
- 1 cup confectioners' sugar
- 1/4 cup walnuts chopped for garnish
Instructions
- Preheat your oven to 350°F. Grease a 10-cup Bundt pan with nonstick cooking spray.
- In a bowl, mix the flour, baking soda, baking powder, salt, cinnamon, raisins, and chopped walnuts.
- In a separate bowl, whisk the eggs, olive oil, brown sugar, vanilla extract, and grated carrots until well combined.
- Fold the wet ingredients into the dry ingredients until just mixed, ensuring not to overmix.
- Transfer the batter to the prepared Bundt pan and bake for 60-65 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- While the cake cools, use an electric mixer to beat the cream cheese, butter, and milk. Gradually add the powdered sugar, and then add the vanilla. Pour the cream cheese glaze over the cooled cake and garnish with chopped walnuts.