Preheat oven to 350 degrees F. Generously coat a bundt pan with nonstick cooking spray and lightly dust with flour, set aside.
In a large mixing bowl. Whisk together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, raisins, and walnuts). Whisk until combined.
In a medium mixing bowl, whisk together the eggs, oil, sugars, and vanilla extract until combined and smooth. Add in the carrots and mix until evenly distributed in the mixture.
Pour the wet mixture into the dry flour mixture and fold together with a spatula just until combined and that not dry mixture is visible. Be sure to scrape the sides of the bowl and do not overmix the cake batter. The batter will seem a little lumpy and that's perfectly OK.
Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the carrot cake cool for at least 15 minutes on a wire rack, then carefully turn it upside down and remove the bundt pan. Let the cake cool for at least 30 minutes before frosting.