Activate the yeast by dissolving it in warm milk with granulated sugar and let it sit for about 5 minutes until bubbly.

In a large bowl, mix the flour and salt. Add the yeast mixture, eggs, and melted unsalted butter. Mix until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.

Preheat the oven to 350°F (175°C).

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle.

In a bowl, combine shredded carrots, brown sugar, flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom, and chopped walnuts for the filling.

Spread the filling evenly over the rolled-out dough. Roll the dough up tightly into a log and slice it in half lengthwise.

Twist the two halves together and place in a greased loaf pan. Let rise again for about 30 minutes.

Bake for 40-45 minutes or until golden brown and cooked through.

For the drizzle, mix cream cheese and powdered sugar, adding milk to reach desired consistency. Drizzle over the babka once cooled.