Preheat the oven to 350F and spray a Bundt pan with cooking spray. Make sure to really spray it well, you don’t want your cake to stick! My Bundt pan was 9 ½ inches across.
Place oil, light brown sugar, eggs, and vanilla extract into a large bowl, and mix on medium speed until well combined and smooth, around 1 minute.
Add in the flour, spices, baking powder, baking soda, and salt and mix on low until the mixture starts to come together.
Add in the shredded carrot and mix on low until well combined and there are no lumps of flour. You want all the carrot to be coated in a cake mixture too.
Pour the mixture into your prepared pan and tap a few times on the worktop to release any air bubbles and make sure the mixture is level in the pan.
Place in the oven for 45-55 minutes until risen and an inserted skewer into the center comes out clean.
Leave to cool in the pan for at least an hour before placing a plate over the top of the Bundt pan and inverting the cake onto the plate. Leave to cool completely before glazing.
Once cool, whisk the powdered sugar and water together until smooth. Spoon the glaze over the cake, I went around the top in a circle and allowed the glaze to fall down the sides.
Decorate with sprinkles, if desired; I used some gold circles just to add a bit of prettiness!
Notes
Carrot Cake Bundt tastes better on the second day and will keep covered, at room temperature, for 5 days.