Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray or grease using your preferred method. Lay a strip of parchment down the length of the pan for easy removal. Spray or grease the parchment.

Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl for about 15 seconds.

In a mixing bowl, beat eggs with an electric mixer for 1 minute. Gradually beat in the sugar and beat for another minute. With mixer on low, gradually add the oil and the vanilla. With a heavy duty scraper or rubber spatula, stir in the flour mixture until well-blended. Stir in the carrots. Batter will be quite thick.

Spoon ⅓ of the batter across bottom of loaf pan. Scatter about half of the berries over the batter. Layer on another ⅓ of the carrot batter and remaining blueberries. Top with remaining carrot batter, then sprinkle top with pecans (if using)

Bake on center rack for 1 ½ hours or until a skewer inserted comes out with moist crumbs or a meat thermometer inserted in center registers between 205 and 210.

Let cool in pan set on a rack for 30 minutes, loosening sides gently after the first 10 minutes. Remove from pan and let cool completely before slicing.