Preheat oven 325

Batter: combine flour, sugar, baking soda, baking powder, cinnamon, salt; whisk

In another bowl whisk, carrots, eggs, oil and vanilla; stir mixture into flour mixture (batter will be thick)

Swirl: beat cream cheese till smooth, add confectionary sugar, flour and egg until smooth.

Spray 15 cup bundt pan (flour bundt pan as well).  Pour half the batter; add the swirl; making sure not to come to close to the edges, add the rest of the batter.  Use a knife to to pull the blade back and forth through the batter to swirl.

Bake for 70 minutes or until tooth pick comes out clean. Let cake cool 10 minutes; Invert cake and let sit for 1 hour.  Cool completely.

Topping: Beat confectionary sugar, cream cheese, whole milk.  Drizzle on cake.

Pecans or Walnut; place butter, brown sugar and nuts in small pan.  Toast until done.  When cool add to the top of the cake, sprinkle with cinnamon,optiona.