This Loaded Carrot Bundt Cake is an ultra moist carrot cake made with pineapple, nuts and raisins. Drizzled with a whipped cream cheese frosting and dusted with cinnamon, this carrot cake has got it all!
Preheat the oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
In medium bowl, mix flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves. Set aside.
In large bowl whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat in flour mixture until well combined.
Fold in carrots, pineapple, nuts, and raisins. Pour cake batter into prepared bundt pan.
Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
Make the Icing & Assemble
While cake cools, prepare icing. Using a stand mixer or hand mixer, beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until light and fluffy.
Place in a piping bag (or a zip-lock bag with the corner cut off) and pipe on to top of cooled cake. Dust with cinnamon and serve immediately. Store leftovers in the refrigerator.