• Preheat the oven to 350 degrees.
• In a mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and brown sugar. Set aside.
• Peel and grate carrots, to create 2 cups worth. Peel and grate the apple. Gently squeeze out a bit of the liquid from the apple if it’s quite watery.
• In a separate mixing bowl, Add the carrots.Add the eggs, vanilla, oil and butter. Mix well.
• Add the dry ingredients (flour micture) to the wet and fold together until well incorporated.
• Transfer batter into a 9” x 5” loaf pan that’s been greased, or use a nonstick.
• Place in the oven and bake for about 60 minutes or until a toothpick or skewer comes out clean. Remove and let sit for 10 minutes before inverting on a cooling rack to completely finish cooling.

Carrot Bread Glaze

• To make the glaze, beat the cream cheese and butter together. Add in the powdered sugar, vanilla and 2-3 tablespoons of milk. Beat until smooth and creamy.
• Decide how thin or thick you want the glaze to be, and continue to add milk a tablespoon at a time until you get the desired consistency. Either using a spoon, or a piping bag, drizzle the pattern of your choice over the loaf.
• Refrigerate any leftovers for up to 3 days