Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.
Combine carrots, lemon juice, and pineapple in a bowl; set aside.
In another bowl, combine flour, sugar, baking powder, baking soda, salt, and spices.
Add in oil and beat until smooth.
Add in eggs one at a time, beating after each addition.
Add in the carrot mixture and mix well.
Stir in the raisins and walnuts; pour batter into prepared pan.
Bake for 55-60 minutes or until pick comes of clean.
Cool for 10 minutes in the pan and invert on a rack or serving platter to cool thoroughly.
To make the glaze: beat the butter and honey together until light and fluffy; allow it to return to room temperature or warm in the microwave for 8-10 seconds before using. Beat the honey butter again just before using.
Slather warm cake with honey butter glaze.
Alternative topping: cream cheese frosting is usually expected and always nice; also can just dust with powdered sugar.