For the Carrot Cake: Preheat oven to 375°F. Grease and flour a 12cup bundt cake pan.
In a food processor add the flours, sugar, baking powder, baking soda, ground cardamom and salt. Pulse to mix.
Add the diced cold butter and pulse few times until it resembles fine breadcrumbs.
Add the ricotta cheese, milk and shredded carrots and pulse to combine. Add the nuts and raisins and pulse 2 to 3 times to incorporate them.
Spoon into the prepared baking pan and bake in preheated oven for 30~35 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and leave it for a few minutes before turning it out onto the wire rack to cool completely.
Make the Icing: Combine all the ingredients for the icing in a small bowl and beat with a fork to make a thick icing. Add enough milk to get the pouring consistency.
Pour evenly over completely cooled cake. Enjoy!!