Step 1

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper. Set aside.

Step 2

In a large bowl, whisk the milk, oil, yogurt, eggs, and vanilla together. Once smooth, add the brown sugar and stir to combine.

Step 3

In a medium bowl, whisk the flour, baking soda, cinnamon, and nutmeg together.

Step 4

Place the shredded carrots in a small bowl. Sprinkle 2 tablespoons of the dry mix over the carrots - this ensures the carrots distribute evenly throughout the loaf.

Step 5

Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the shredded carrots.

Step 6

Pour the batter into the prepared pan.

Step 7

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack and let cool completely.

Step 9

Once the carrot bread is cool, mix the softened cream cheese and butter together in a microwave safe bowl. Add the powdered sugar and vanilla.

Step 10

Microwave the glaze for 30 seconds. Stir well.

Step 11

Pour it over the cooled carrot loaf and enjoy.