Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and dust lightly with flour; set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg until evenly combined. This ensures your spices are well distributed.
Using a box grater, finely grate the fresh carrots until you have about 2 cups. Set aside the grated carrots.
In a separate bowl, whisk together the light brown sugar, vegetable oil, and eggs until the mixture is smooth, slightly frothy, and fragrant—about 2 minutes.
Fold the grated carrots into the wet mixture, then add the vanilla extract. Mix gently with a spatula, ensuring the carrots are evenly coated and distributed.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. The batter will be lumpy and rustic, which is perfect for texture.
If using, fold in the chopped walnuts or pecans for added crunch and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Keep an ear out for a fragrant, spicy aroma filling your kitchen.
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
After at least 20 minutes of cooling, slice the loaf with a serrated knife and enjoy! Serve plain or with a spread of cream cheese for extra indulgence.
