. Prepare Your Oven and Pan

• Preheat the oven to 350°F (175°C).
• Grease a loaf pan with butter or non-stick spray and set aside.

2. Mix the Dry Ingredients

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

3. Cream Butter and Sugar

• In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

4. Add Eggs and Vanilla

• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Stir in the vanilla extract.

5. Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined.

6. Fold in Carrots

• Gently fold the grated carrots into the batter until evenly distributed.

7. Bake

• Pour the batter into the prepared loaf pan, smoothing the top.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cake

• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. Prepare the Glaze

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.

10. Glaze the Cake

• Drizzle the glaze over the cooled cake. Let it set before slicing and serving.