Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: In a large bowl, beat the granulated sugar, brown sugar, and eggs until the mixture is pale and slightly frothy.
Step 4: Gradually whisk in the vegetable oil and vanilla extract until the mixture is smooth and fully emulsified.
Step 5: Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to over-mix. Stop as soon as no flour streaks remain.
Step 6: Fold in the freshly grated carrots until evenly distributed throughout the batter.
Step 7: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: While the cake cools, prepare the glaze by whisking together the powdered sugar, maple syrup, and milk until smooth.
Step 10: Drizzle the maple glaze over the cooled loaf and let it set for 15 minutes before slicing and serving.