Prep the pan: Heat oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan. Dust with flour and tap out excess, or use baking spray with flour.

Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Whisk the wet base: In another bowl, whisk granulated sugar, brown sugar, and oil until glossy. Add eggs one at a time, whisking well. Stir in vanilla and orange zest.

Combine: Add dry ingredients to wet and mix with a spatula just until a few streaks of flour remain. Do not overmix.

Fold in carrots and mix-ins: Gently fold in grated carrots. Add nuts and raisins if using. Batter will be thick.

Fill and level: Spoon batter into prepared Bundt pan. Smooth the top to even it out.

Bake: Bake 45–55 minutes, until a tester comes out mostly clean with a few moist crumbs. The cake should spring back lightly when touched.

Cool properly: Let cake cool in the pan on a rack for 15 minutes. Invert onto the rack and cool completely before glazing.

Make the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and salt. Mix in milk 1 tablespoon at a time until pourable but thick enough to cling to the cake.

Glaze and set: Place cooled cake on a serving plate. Drizzle glaze over the top, letting it drip down the ridges. Let set 20–30 minutes before slicing.