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Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large bowl, add the the first eight ingredients, through 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 (I baked 50 minutes) 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.*
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.**