In a medium bowl, whisk together the oil, sugar, eggs, spices, vanilla, baking soda and salt together.
Fold in the flour and mix until smooth, making sure there are no flour pockets. Add in the carrots and walnuts and fold together until combined.
Grease your bundt pan with melted shortening and sprinkle with almond flour. Make sure you get all the nooks and crannies of your pan! Pour in your batter and make sure the top of even so you don't end up with a lopsided cake.
Bake for 60-70 minutes, a toothpick inserted should come out clean (or with just a few crumbs).
Allow the cake to cool for 5 minutes. Then use a small rubber spatula to carefully slide down the sides of the bundt pan, helping the cake come away from the pan sides. Quickly flip your cake on to a cooling rack and leave for another 5 minutes. Carefully lift off the pan. Let cool completely.
Make glaze
Whisk together all of the glaze ingredients until smooth. If it isn't as liquid as you would like, add a few more drops of milk. Spoon over your bundt cake and sprinkle over extra chopped walnuts.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.Nuts: feel free to substitute walnuts for pecans, pistachios, or remove the nuts completely from the recipe.Storage: Keep the cake wrapped up tightly or in an airtight container. It will last 4 days at room temperature if it has not been glazed. If you have glazed the cake, then store it in the fridge for up to 4 days.How to stop a bundt cake from sticking: I recommend using a pastry brush to brush melted shortening over the entire bundt pan. Make sure you get every nook and cranny! Only do this just before you pour the batter in, otherwise the shortening will slide down and pool at the bottom. Then you can dust over a little bit of almond flour if you wish. Once the cake is out of the oven, let it cool for 5 minutes. Then use a small rubber spatula (not metal!) to help detach the cake from the sides. Quickly flip the cake over on to a cooling rack and let it cool for another 5 minutes, then carefully lift the cake pan off.