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 for easy removal of the cake once baked. Set aside.
2. In a large bowl, whisk together the oil and sugars for about 30 seconds. The mixture will resemble wet sand. 
3. Add the eggs, one at a time. Whisk to combine well.
4. Add the vanilla, mixing until incorporated.
5. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, all spice, cloves and salt.
6. Using a large spatula or wooden spoon, add the dry ingredients to the egg and oil mixture, alternating with the sour cream and milk. Begin and end with the flour mixture. Fold together until a few streaks of flour remain.
7. Gently fold in the grated carrots, being careful not to over mix. If adding raisins or nuts, add them now.
8. Transfer the batter to the prepared loaf pan and smooth the top with a spatula if needed.
9. Bake in the center rack of the oven for 55 to 60 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean with a few crumbs remaining. If the top of the loaf is browning too quickly, cover the top loosely with a large piece of aluminum foil for the last 10 to 15 minutes of baking. Do not over bake.
10. Remove the loaf from the oven and cool in the pan for about 30 minutes. Use the parchment paper to carefully lift the cake out of the pan and set on a wire rack to cool completely before adding the cream cheese glaze. 

Glaze

1. To make the glaze, beat the cream cheese on medium-high speed using an electric hand mixer. Slowly add the powdered sugar, followed by 2 tablespoons of milk. Continue mixing until the glaze is thick but pourable. If the glaze is too thick, add more milk. If too thin, add more powdered sugar. 
2. Pour or drizzle the glaze over the top of the cooled loaf. Let it sit at room temperature for 15 to 20 minutes before slicing.