In one large bowl, whisk together shredded carrots, granulated sugar, sour cream, oil, beaten eggs, and McCormick vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, salt, McCormick ground cinnamon, McCormick ground cloves, and McCormick ground nutmeg.
Slowly add the dry ingredients to the wet ingredients and whisk together until well incorporated.
Add the batter to a non-stick sprayed 10 inch bundt pan and bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes in the pan then turn the cake out on a cooling rack to cool completely.
For the Glaze:
Add cream cheese to your mixer (or use a hand mixer and medium size bowl) and mix on medium high speed.
Turn mixer down to slow speed and carefully add in confectioners sugar in two separate intervals until incorporated.
Next add orange juice and McCormick vanilla extract and mix until smooth and pourable (add a little bit more orange juice if you want the icing a little looser or until you get the consistency you prefer).
Drizzle icing over top of cooled cake.
Optional: Garnish the top of the pound cake with toasted coconut and robin eggs and serve.