Preheat your oven to 350ºF. Using a stand mixer or hand mixer beat the softened butter on medium speed until light and fluffy, about two to three minutes. Add the canola oil and vanilla bean paste and mix on medium speed until combined. Scrape down the sides of the bowl as necessary. This will take about two minutes. The mixture won't be smooth. Add the brown sugar and beat again on medium speed until well combined, about two minutes. Add the eggs and beat again until well combined, about one minute. Add the grated apples and beat on low speed for about one minute just until combined.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves and 1/2 teaspoon teaspoon salt. Add the flour mixture and evaporated milk to the butter mixture, starting and ending with the flour. Beat on low speed after each addition until just combined. Pour the batter into a 10-cup bundt pan covered in baking spray.
Bake at 350ºF until a wooden pick inserted in the center comes out clean, 45-50 minutes.
Cool the cake in the pan on a wire rack for 10 minutes then carefully invert onto the rack. Cool to room temperature.
Prepare the glaze by stirring together the powdered sugar, melted butter and 1 1/2 tablespoons apple cider. If the mixture is too thick add 1/2 tablespoon apple cider at a time until the mixture is too your liking. Drizzle over cake and serve.