Preheat the oven to 350 degrees Fahrenheit and set out a bundt pan but do not spray or grease it yet.

Whisk together the cake mix, carrots and ½ cup pecans in a large mixing bowl.

Using a hand or stand mixer, beat in the eggs, greek yogurt and vegetable oil until combined and smooth.

Spray the bundt pan well with baking spray and then scoop the cake batter into the pan.

Gently spread the batter into an even layer and tap gently on the counter.

Bake for 35-39 minutes or until the top springs back when touched, the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool the cake for 10 minutes before turning out onto a cake platter or serving platter.

Allow the cake to cool completely and then whisk together the cream cheese frosting and 2 Tablespoons heavy cream.

Depending on the consistency of the glaze you may need to add the additional 1 Tablespoon of heavy cream. You want a glaze that will slowly drip down the cake but doesn’t drip all the way off of the cake. You can test it out first on the side of the bowl to see how thick it is when moving down the side.

Once your glaze is the desired consistency, pour it over the top of the cake and top with the remaining chopped pecans before serving.