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Preheat the oven to 350°F. Spray a loaf pan with cooking spray and line with parchment paper.
In a large bowl, add the eggs, sugar, and vanilla. Whisk until combined.
Add the oil and milk and whisk again. Stir in the grated carrots using a silicone or rubber spatula.
Add the flour, baking powder, cinnamon, and nutmeg and stir until you have a thick pourable batter. Fold in the crushed walnuts, if using.
Pour the batter into the prepared loaf pan. Give it a tap or gently shake to distribute the batter evenly. Bake for about 50 minutes, or until a toothpick comes out of the center of the loaf clean. Let the loaf cool completely before icing.
In a bowl, combine the softened cream cheese and butter. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add the vanilla and mix again. Add the powdered sugar and combine, using a silicone or rubber spatula. (I switch to a spatula here because the electric mixer will send the powdered sugar flying all over the kitchen.) Mix until silky smooth.
If the icing is too soft, put it in the fridge for 10 to 30 minutes to firm up, before adding it onto the cake.
Evenly spread the icing onto the cake, slice, and enjoy!