My Carrot Apple Bread is the exact right ratio of wet to dry, sweet to savory, and air to crumb. I could eat this for dessert, but it has enough visible vegetables to count as breakfast too.
Preheat oven to 325 degrees F. Prepare an 8x4 inch loaf pan with cooking spray, then line the bottom with parchment paper. Stash the pan in the fridge or freezer to chill while you make the batter.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
In a large bowl, whisk the eggs until light and frothy. Add the oil, sugar, vanilla, and lemon juice and beat well for one minute. Add the carrot, apple, and nuts (if desired) and stir to combine.
Add the dry ingredients to the wet and fold them in gently until just combined, with no dry patches. The batter will be quite thick, but that's how it should be. There is a lot of moisture in the carrot and apple that will be released during baking, which will keep the loaf moist. Do not over-mix.
Pour the batter into the prepared pan and bake for 55-65 minutes until the internal temperature is 190 degrees F. The edges of the bread will just begin to pull away from the sides of the pan and a toothpick inserted into the center should come out with just a few moist crumbs on it.
Transfer to a wire rack and let cool for at least 15-20 minutes before removing the loaf from the pan, then let cool completely. Serve immediately or wrap and store at room temperature for 3-4 days.