Preheat the oven to 350 degrees F and line a 9x5 inch loaf pan with parchment paper or spray with non-stick spray, and set aside.

In a medium-sized mixing bowl whisk or sift together all-purpose flour, baking powder, cinnamon, baking soda, kosher salt, nutmeg, and ground ginger.

In the bowl of an electric mixer add eggs, melted butter, granulated sugar, dark brown sugar, and vanilla extract.

Mix on medium speed until well combined and light in color, about 2 minutes.

Add the dry ingredients to the wet ingredients and mix on low just until combined.

Fold in the shredded carrots and walnuts.

Add the carrot cake batter to the prepared loaf pan.

Fold in carrot and pour into a 9 x 5-inch loaf tin (greased or lined with parchment paper). Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.

Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.

Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake is completely cooled frost with the cream cheese frosting.

Optional: cover the frosting with chopped walnuts.

Beat cream cheese on medium speed until creamy.

Add the softened butter and mix on medium speed until combined.

Move your mixer to low speed and gradually stir in the powdered sugar until fully combined and fluffy.