For the Carrot Loaf:
Preheat the oven to 350F and spray a 9x5 pan with nonstick baking spray. Line the bottom of the pan with parchment paper for easy removal.

In a large bowl, whisk together the milk, vegetable oil, greek yogurt, eggs, and vanilla.
Once the wet ingredients are smooth, add the brown sugar and whisk to combine.

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

Place the shredded carrots in a small bowl and sprinkle over 2 tablespoons of the dry mixture– this will help ensure the carrots distribute evenly through the loaf.
Now add the dry ingredients to the wet and mix just until combined– you don’t want to overmix.

Add the carrots and fold them into the batter.

Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes and then carefully remove it and transfer to a wire rack to cool completely.

For the Cream Cheese Glaze:
Mix the softened cream cheese and butter together in a microwave safe bowl. Once combined, add the powdered sugar and vanilla.

Microwave the glaze for 30 seconds and then stir it again. Pour it over the cooled carrot loaf and enjoy.