1 large egg

1/2 cup applesauce

2 medium-size ripe bananas, mashed (~1 cup)

1/3 cup maple syrup

1 tsp vanilla extract

3/4 cup quick oats

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1 cup white whole wheat flour

1 cup grated carrots (~2 medium, grated and excess moisture removed)

1/3 cup dairy free cream cheese

1/3 cup dairy free butter

1 cup powdered sugar

1 tsp maple syrup

1 tsp ground cinnamon

1 tbsp dairy free milk (optional, to thin if too thick)

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Grate carrots and squeeze out excess moisture with a cheesecloth or clean towel.
Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
In a large mixing bowl, whisk together egg, applesauce, mashed bananas, maple syrup, and vanilla until smooth.
Stir in oats, baking soda, cinnamon, ginger, nutmeg, and salt.
Add flour and gently fold until just combined.
Stir in grated carrots without overmixing.
Pour batter into prepared loaf pan and spread evenly.
Bake for 30 minutes, cover with foil, then bake another 10–20 minutes or until a toothpick inserted in the center comes out clean.
While baking, prepare the frosting by beating all frosting ingredients together until light and fluffy. Refrigerate until ready to use.
Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cool, spread frosting on top and serve.