Preparing the Carrot Cake Loaf:

Preheat your oven to 350°F (180°C).

Grease or line a loaf pan (9x4 inch) with parchment paper to prevent sticking.

Mixing the wet ingredients:

In a large bowl, add the olive oil, plain yogurt, dark brown sugar, eggs, grated carrots, and honey.

Whisk everything together by hand until well combined.

Adding the dry ingredients:

In the same bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.

Fold the dry ingredients into the wet mixture until there are no lumps.

Adding the walnuts:

Stir in the chopped walnuts, distributing them evenly throughout the batter.

Baking:

Pour the batter into the prepared loaf pan and bake for 45-50 minutes.

Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean.

Remove from the oven and let cool completely before frosting.

Making the cream cheese frosting:

In a small bowl, mix the cream cheese, powdered sugar, butter, and vanilla extract.

Beat well with a whisk until smooth and creamy.]

Applying the frosting:

Once the loaf has cooled, spread the frosting on top. For a firmer frosting, refrigerate it for a few minutes before applying.

Decorate with additional chopped walnuts if desired.