Carrot Cake–Cinnamon Roll Bundt

ACTIVE TIME: 30 min. TOTAL TIME: 3 hrs. SERVES: 12

11⁄4 cups, plus 1 Tbs. milk, divided

2 tsp. active dry yeast

1⁄2 cup, plus 3 Tbs. granulated sugar, divided

31⁄2 cups flour

11⁄2 sticks butter, divided

2 cups finely shredded carrots

1⁄2 cup chopped walnuts

1⁄2 cup golden raisins

1 Tbs. cinnamon

1⁄2 tsp. ground nutmeg

1⁄2 tsp. ground cloves

3⁄4 cup powdered sugar

1⁄2 tsp. vanilla extract 1 In heatproof bowl, microwave 11⁄4 cups milk 1 min. Stir in yeast and 3 Tbs. granulated sugar. Let sit 5 min. Using mixer fitted with dough hook or paddle attachment on low speed, beat milk mixture with flour. Melt 1 stick butter; add to mixture. Beat on low 2 min. Cover; let rise 1 hr. or until doubled in size.

2 Melt remaining butter. In bowl, mix butter with next 6 ingredients and remaining granulated sugar.

3 On floured surface, roll out dough to 16" x 18" rectangle. Spread carrot mixture over dough, leaving 1" border at bottom. Starting at long end, roll into a log. Cut into 12 equal pieces. Layer buns in greased Bundt pan. Let rise 1 hr.

4 Heat oven to 350°F. Bake 25 to 30 min. Let cool; invert cake onto platter. In bowl, whisk powdered sugar, vanilla and remaining milk. Drizzle glaze over top of cake.