1. Prepare the pan: Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup bundt pan with shortening or butter, making sure to coat all crevices. Dust with flour and tap out excess.
2. Make the cream cheese filling: In a medium bowl, beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, and flour, beating until well combined and no lumps remain. Set aside.
3. Prepare the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. In another large bowl, whisk together oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, nuts, and raisins (if using).
6. Assemble the cake: Pour about two-thirds of the carrot cake batter into the prepared bundt pan, spreading it evenly. Using the back of a spoon, create a shallow channel in the center of the batter, being careful not to expose the bottom of the pan.
7. Carefully spoon the cream cheese filling into the channel, keeping it away from the edges of the pan. Cover with the remaining carrot cake batter, ensuring the filling is completely covered.
8. Bake: Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the cake (not the filling) comes out clean and the edges begin to pull away from the pan.
9. Cool: Allow the cake to cool in the pan for exactly 15 minutes, then invert onto a wire cooling rack. Let cool completely before glazing, at least 2 hours.
10. Make the glaze: Beat cream cheese until smooth. Add powdered sugar, 3 tablespoons of milk, vanilla, and salt. Beat until smooth, adding more milk if needed to reach a pourable consistency.
11. Finish: Once the cake is completely cooled, pour the glaze over the top, allowing it to drip down the sides. Sprinkle with additional chopped nuts if desired.

Notes:

• For the best texture, don’t overmix the cake batter once the flour is added.
• Make sure the cream cheese for both the filling and glaze is completely at room temperature to avoid lumps.
• The cake tastes even better the next day, making it perfect for make-ahead holiday preparations.
• Store leftover cake in the refrigerator due to the cream cheese filling and glaze.

Storage Tips:

Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. The unglazed cake can be frozen for up to 3 months—wrap tightly in plastic wrap and then foil.