Preheat the oven to 350°F.

Line the base and 2 long sides of a loaf pan with parchment paper, or use a silicone bread pan.

In a large bowl, mix together the milk, carrots, cranberries, maple syrup, and vinegar.

In a separate bowl, mix together the cornmeal, whole-wheat flour, baking powder, cinnamon, and salt.

Add the dry mixture to the wet mixture, and mix well.

Pour the batter into the prepared pan, and bake for 1 hour until a toothpick inserted in the center comes out dry.

Transfer cake pan to a cooling rack to cool for 5 minutes, then remove cake from pan to cool completely.

To make the Chocolate Ganache, pour about 1 inch of water into a saucepan, bring the water to a boil over high heat, and then lower the heat to a simmer.

Place a mixing bowl over the saucepan, add the chocolate chips, and allow them to gradually melt.

Once the chocolate is completely melted, add the milk, and mix well using a whisk or spatula. Remove from heat.

Pour the chocolate sauce over the cake; allowing it to drip down the sides.

Sprinkle the remaining chopped 2 tablespoons of cranberries on top of cake, if desired, and chill in the refrigerator for 30 minutes before serving.