Preheat the oven to 350 degrees. Spray a Bundt pan with baking spray.

In a large bowl combine the spice cake mix, flour, eggs, sour cream, water, pureed carrots, and shredded carrots.   Using a mixer beat on medium speed for 2 minutes. 

Fold in the raisins and walnuts.

Pour into the prepared Bundt pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and cool for 15 minutes. Run a butter knife around the edges of the pan and flip it over to remove the cake. Cool completely.

Meanwhile, heat the butter in a small skillet over medium heat. Begin stirring the butter around until it is completely melted.   Once the butter begins to foam stir occasionally.  After 3 or 4 minutes you will notice the foam disappear and you will start to smell a rich, nutty scent.  Begin stirring frequently until the butter begins to turn goldenbrown. Remove from heat.

Pour the butter into a large bowl and cool to room temperature.

Add in the powdered sugar, vanilla, milk, and cinnamon and mix until well combined. 

Place in a zip top baggie, cut off the edge, and drizzle
over top of the cake. Sprinkle with fun spring sprinkles.