Preheat the oven to 350F/180C. Grease & dust the loaf pan
Line the base of the pan with parchment paper.
In a big bowl sift the dry ingredients. Keep aside.
In another bowl add in the egg, sugar, milk, vanilla extract and mix it well with a whisk. Make sure sugar is completely dissolved and all ingredients are fully mixed.
To this, add the grated carrot and mix once.
Add the finely chopped walnuts and mix again.
Now sift in the dry ingredients little by little. Fold in using a spatula. Do not over mix.
Once the batter is ready, transfer it to the baking pan. Level and tap once.
Top it with few some more chopped walnut pieces if desired.
Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Once out of the oven, rest the pan undisturbed for 10 minutes.
Now loosen up the edges of the pan with a knife. Invert the loaf onto a cooling rack. Now turn the loaf right side up and let it cool completely on the rack before cutting.
Cut and store the cake in an air tight container.