Directions:

Preheat your oven to 350, then lightly grease a bread loaf pan.

For the Bread:

Set aside some coconut for the frosting.

In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, coconut and chopped nuts, then whisk ingredients together.

Add shredded carrots to the bowl (without stirring) then set aside.

In a bowl with a blender, combine banana, syrup, vanilla and milk.

Blend on high until smooth and try to get the batter as smooth as possible.

Pour wet ingredients into the dry.

Add coconut oil last, then stir together just until combined.

Pour batter into loaf pan and bake for 45 to 50 minutes.

Test the bread with a wooden toothpick, if it comes out mostly clean, remove the bread from the oven.

For the Frosting:

(Lemon juice is an option, if using start with 1 teaspoon at a time and taste it as you blend).

Combine frosting ingredients (start with 1 tablespoon of milk) and blend until smooth.

Scrape down the sides of your bowl in between blending.

Add more milk, as needed, to thin and more salt or sweetener as desired.

Allow the bread to cool for 30 minutes to an hour.

Note: The longer the bread cools, the easier it is to slice.

Once cool, spoon the frosting on top.

(If you like warm bread, toast slices in a toaster oven or warm in a microwave for 2 minutes).

Sprinkle with chopped nuts and coconut. Enjoy!