Preheat oven to 325°F and let ingredients come to room temperature.
Butter a 9×5-inch loaf pan or line the pan with waxed or parchment paper.
Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside.
Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time.
Add dry ingredients one-third at a time alternating with milk and mix just until smooth. Fold in carrots and nuts.
Pour batter into a large (9×5-inch) loaf pan and bake 1 hour 20 minutes or until wooden toothpick inserted in center of bread comes out clean.