Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg until evenly combined. This ensures the spices are evenly distributed throughout the batter.
In a separate bowl, stir together the brown sugar and honey or maple syrup until smooth and combined. Add the melted oil and whisk until the mixture is glossy and slightly thickened.
Beat in the eggs one at a time, mixing well after each addition. The mixture should become smooth and slightly fluffy, filling your kitchen with a warm aroma.
Grate the fresh carrots using a box grater until you have about 2 cups of fine shreds. If your carrots are extra moist, squeeze out a little excess liquid to avoid a soggy batter.
Gently fold the grated carrots into the wet mixture, distributing them evenly without overmixing, to keep the batter tender.
Pour the dry ingredients into the wet mixture and fold gently until just combined. Avoid overmixing to maintain a moist, tender crumb.
Fold in the toasted coconut flakes, saving a few for sprinkling on top if desired. Toast the coconut flakes beforehand in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle extra toasted coconut on top for a pretty finish and added flavor.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The loaf will smell warm and inviting as it bakes.
Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and prevents crumbling.
Slice the cooled loaf with a serrated knife, revealing moist, speckled carrot bits and a golden crust with toasted coconut accents. Serve at room temperature for the best flavor and texture. Enjoy!
