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Pre Heat your oven to 350f. Grease an 8-inch (20cm) loaf tin with oil. Line it with an over hang of baking paper
In a bowl combine milk, vinegar or lemon juice, oil, vanilla extract & both sugars. Mix with whisk until sugar has dissolved.
In a separate bowl combine all dry ingredients.
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.
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 half of the powdered sugar at a time and Mix until 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 toasted or caramelised walnuts.
Slice the Carrot Cake Loaf into thick slices and serve.
For best results store it in an air tight container for 2-3 days at room temperature or in the fridge for 7 days.