• Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, allowing it to hang over the sides for easy removal. Set aside.
• In a large bowl, whisk together oil, brown sugar, and granulated sugar.
• Add eggs, one at a time, mixing well after each addition.
• Stir in the sour cream and pineapple. Whisk to combine.
• Add vanilla extract. Stir until well combined.
• In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients. Mix until just combined (do not overmix).
• Gently fold in the grated carrots.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
• Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out with a few crumbs, but no wet batter. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil.
• Once done baking, remove the loaf from the oven and let cool in the pan for about 30 minutes. Then, transfer to a wire rack to cool completely.

Cream Cheese Frosting

• While the loaf is cooling, make the cream cheese frosting. To a large bowl, add the softened cream cheese, butter, and vanilla extract. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is smooth and creamy
• Gradually add the confectioners' sugar, mixing until fluffy.
• Once the loaf is completely cooled, spread an even layer of the cream cheese frosting over the top. Smooth with a spatula.
• Sprinkle with chopped walnuts for garnish (optional). Cut and serve.