1. Preheat your oven to 350 degrees and line a medium loaf pan (8x4" or 8.5x4.5") with parchment paper.
2. In a large bowl, whisk together the eggs, coconut milk, maple syrup, pineapple and reserved juice and vanilla. In a smaller bowl, combine the coconut flour, tapioca, baking soda, salt, and spices. Stir the dry mixture into the wet until fully combined but don't over-mix.
3. Gently stir in the shredded carrots to evenly distribute, then, using a rubber spatula, transfer the entire mixture into the prepared loaf pan. The batter will be thick due to the coconut flour, so you will need to spread it out evenly in the pan using the spatula.
4. Bake in the preheated oven for one hour, or until a toothpick inserted near the center of the loaf comes out clean.
5. Remove from oven and allow the loaf to cool in the pan for about 15 minutes. Then, carefully transfer the loaf to a wire rack, holding onto 2 sides of the parchment paper. Allow the bread to cool completely before drizzling the optional glaze over the top.

For the coconut butter glaze

1. If your house is cooler and your coconut butter is solid, very gently melt the coconut butter, either by running the jar under hot water (preferred), or by microwaving in 5 second increments, then stirring, until just melted.
2. Stir in the maple syrup, then drizzle over the top of the cooled loaf. The glaze will harden once it completely cools. Enjoy!