Preheat oven to 350F / 175 C, 10 mins before baking. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside ( if baking as cupcakes or muffins, line the cupcake/muffin tin with liners)

In a large bowl, add the the first eight ingredients, from egg - nutmeg, and whisk to combine.

Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.

Add the carrots, apples, and fold gently to combine.

Turn batter (it's very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.

Bake for about 45 to 52 minutes for loaf and 15-18 mins for cupcakes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.