Carrot cake loaf with cream cheese frosting

Preheat oven to 350°F and line a loaf pan. In one bowl, whisk together the dry ingredients (flours, baking soda, baking powder, cinnamon, nutmeg, salt). In another bowl, mix the wet ingredients (eggs, maple syrup or honey, melted coconut oil, unsweetened applesauce, vanilla extract, almond milk). Combine the wet and dry mixtures, then fold in the grated carrots and any optional mix-ins like walnuts, pecans, or raisins. Pour the batter into the prepared loaf pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before frosting. For the Cream Cheese Frosting: Whisk together 4 oz light cream cheese, ¼ cup Greek yogurt, 2–3 tbsp maple syrup, ½ tsp vanilla extract, and a pinch of salt until the mixture is creamy and smooth. Spread the frosting evenly over the cooled loaf and enjoy.