1. Preheat the oven to 350°F. Line a 9 x 5″ loaf pan with parchment paper, allowing the ends to extend over the sides of the pan by about 2 inches. Set aside.

2. In a large bowl, whisk together the oil and sugars for about 30 seconds until it resembles wet sand.

3. Add the eggs one at a time, whisking well after each addition. Mix in the vanilla extract.

4. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, all-spice, cloves, and salt.

5. Using a spatula or wooden spoon, add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the flour mixture. Fold until just combined with a few streaks of flour remaining.

6. Gently fold in the grated carrots, being careful not to overmix. Add raisins or nuts now if desired.

7. Transfer the batter to the prepared loaf pan and smooth the top.

8. Bake on the center rack for 55 to 60 minutes or until golden brown and a toothpick inserted comes out clean with a few crumbs. Cover loosely with foil if browning too quickly.

9. Cool the loaf in the pan for 30 minutes. Use parchment to lift it out and cool completely on a wire rack.

10. To make the glaze, beat the cream cheese with a hand mixer until smooth. Add powdered sugar and 2 tablespoons milk. Mix until thick but pourable. Adjust consistency with more milk or powdered sugar as needed.

11. Drizzle glaze over cooled loaf. Let sit for 15 to 20 minutes before slicing.