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Prepare your carrots. These need to be grated and the excess moisture needs to be wrung out. I used my ninja ktichen to grate them, place them in a cheese cloth and squeeze out the liquid.
Preheat your oven to 350ºF and lightly grease a 9 x 5 bread pan.
In a large mixing bowl, add your egg, applesauce, bananas, maple syrup, and vanilla. Whisk/combine until smooth. Stir in the oats, baking soda, cinnamon, ginger, nutmeg, and salt.
Spoon in the flour and gently fold it in until just combined.
Stir in the shredded carrots. Don’t overmix! :)
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 30 minutes, then cover with foil and bake another 10-20 minutes, or until a toothpick inserted into the center comes out clean.
While the bread is baking, prepare your frosting by adding the ingredients to a small bowl and beating with a hand mixer until light and fluffy. Store in the fridge until you’re ready to spread on the bread.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Once the bread is cool, spread the frosting on top. Store the bread in a covered container in the fridge for up to 7 days, or freeze it (unfrosted) for up to 3 months.