Preheat your oven to 350 f (175C).

Grease an 8-inch (20cm) loaf tin with oil. Line it with an overhang of baking paper

In a bowl combine milk, and lemon juice and let it sit for 10 minutes until slightly curdled.

Add oil, vanilla extract, cane sugar and light brown sugar. Mix with a whisk until the sugar has dissolved.

In a separate bowl combine all the dry ingredients (flour, baking powder, baking soda, cinnamon and salt)

Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk.

Add grated carrots and fold the batter gently.

Fill the loaf tin with carrot cake batter.

Score the carrot cake batter in the middle about ¼ inch deep with a knife starting from one end to the other to get an even rise.

Bake for roughly 30-40 min or until firm to touch.

Cool completely before you add cream cheese icing.

Combine the soft butter, soft cream cheese, and vanilla in a mixing bowl.

Mix until light and fluffy with a paddle attachment or electric whisk.

Add powdered sugar and mix until the icing is light and fluffy.

Once the loaf cake is fully cooled, place it on a plate and top with the cream cheese icing.

Using an offset or the back of a spoon, smooth out the cream cheese icing.

Decorate with chopped walnuts.

Slice the Carrot Cake Loaf into thick slices and serve.

For best results store it in an airtight container for 2-3 days at room temperature or in the fridge for 7 days.