Instructions

1. Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper on all sides. Set aside.
2. In a large mixing bowl, combine the grated carrots, mashed bananas, brown sugar, vegetable oil, eggs, and vanilla. Whisk until combined.
3. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and use a silicone spatula to fold the dry into the wet until combined and no streaks of flour remain.
4. Add the shredded coconut and walnuts and fold to combine.
5. Use a silicone spatula to transfer the batter into the prepared loaf pan and spread out evenly. Bake until the bread has domed and a butter knife inserted into the center of the loaf comes out clean and the center of the loaf springs back to light touch, about 55 minutes.
6. Place the pan on a wire cooling rack and let the bread cool slightly in the pan. Use the parchment paper to lift the bread from the pan, then transfer to a cutting board.
7. Next, make the cream cheese icing if using. Place the cream cheese in a medium microwave safe bowl and microwave 15 seconds or until warm. Add the powdered sugar, milk, vanilla and salt. Use a whisk to mix together until smooth. Pour the cream cheese icing over the bread (it’s okay if it’s still warm!) and top with chopped up night or a sprinkle of cinnamon. Let the icing set before slicing and serving.