Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk the egg until frothy. Add the light brown sugar and granulated sugar; whisk until combined.

Whisk in the liquid coconut oil, sour cream (or Greek yogurt), and vanilla until smooth.

Stir in the cinnamon and nutmeg.

In a separate small bowl, mix the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet mixture and stir gently until just combined — don’t overmix.

Fold in the grated carrots and grated apple until evenly distributed. The batter will be thick and slightly lumpy from the fruit and veg.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.

Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.