1-First Step: Preheat and prep the pan Set your oven to 350 degrees Fahrenheit. Line a 9×5 loaf pan with parchment paper, leaving some paper hanging over the sides if you can. That little extra helps you lift the bread out cleanly after baking.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice. Make sure the spices are evenly mixed through the flour so every bite tastes balanced.

3-Third Step: Mix the wet ingredients In a large bowl, stir together the shredded carrots, eggs, vegetable oil, milk, and vanilla extract. The carrots should be finely shredded, but not pulpy. Use the coarse side of a cheese grater for the best texture.

4-Fourth Step: Bring the batter together Add the dry ingredients to the wet mixture. Fold gently until the flour disappears. Then mix in the chopped walnuts just until combined. Do not overmix, because that can make the loaf dense instead of soft.

5-Fifth Step: Bake the loaf Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Since ovens can vary, start checking at least 10 minutes before the end of the baking time.

6-Final Step: Cool, slice, and serve Let the bread cool in the pan for a bit before lifting it out. Then place it on a wire rack and let it cool fully. This part matters because the loaf slices much better once it has fully cooled.