Pre-heat oven to 180C / 350F / Gas Mark 4
Lightly grease a 15 x 8 x 5cm loaf tin. Cut out and line the base with a piece of greaseproof paper.
In a large mixing bowl, place the carrots, sunflower oil, eggs and sugar and beat them together.
Sieve in the flour, salt cinnamon, baking powder and bicarbonate of soda.
Stir in the sultanas and milk.
Pour the batter into the loaf tin and bake in the centre of an oven for about 30 minutes. Check the cake is cooked by inserting a skewer into the centre. It should come out clean!
Once cooked, put the loaf tin on a wire rack to cool for about 10 minutes. Then turn out the cake, remove the piece of greaseproof paper from the bottom and allow to cool further.
While the cake is cooling make the cream cheese topping by sifting the icing sugar into a bowl and then stirring in the cream cheese, lemon juice and vanilla.
Beat the cream cheese mixture well.
Once the cake has cooled completely, spread the topping all over using a palate knife.
Keep the finished cake in an airtight container. Slice as required.