Preheat the oven to 350°F (175°C).

Grease a 9x5-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In a large bowl, whisk the brown sugar, granulated sugar, and oil until the mixture looks smooth and glossy.

Add the eggs one at a time, whisking after each until well combined.

Stir in the vanilla extract.

Add half of the dry ingredients to the wet mixture and stir gently until combined.

Pour in the milk and mix again until smooth.

Add the remaining dry ingredients and stir just until no streaks of flour remain.

Fold in the grated carrots until evenly distributed.

If using nuts, raisins, or coconut, fold them in now.

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

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes.

Transfer the loaf to a wire rack and allow it to cool completely before slicing.

Serve plain, dusted with powdered sugar, or topped with chopped walnuts.