Use a box grater (also known as a cheese grater) to grate the large carrots. Measure out 2 cups of grated carrot and set it aside.

Preheat the oven to 350 degrees Fahrenheit, and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats to a high-powered blender or food processor and blend for 60 seconds, or until a flour forms. Add the baking powder, sea salt, ground cinnamon, and ground ginger to the blender and blend for a few more seconds to combine the rest of the dry ingredients.

Add the eggs, applesauce, pure maple syrup, avocado oil, and pure vanilla extract to a large bowl. Whisk the wet ingredients together until they are well-combined.

Mix in the oat flour mixture to the bowl with the wet ingredients and mix until a smooth batter forms.

Add the grated carrots, shredded coconut, nuts, and raisins to the mixing bowl. Mix until everything is well-distributed throughout the batter.

The best way of knowing whether or not a bread is fully baked is by taking the internal temperature, similar to meat. Insert a digital thermometer into the center of the bread. Bread is considered fully cooked once it reaches an internal temperature of 190 degrees Fahrenheit, and the texture is best between 190 and 210 degrees Fahrenheit. I love using this tool rather than going by an exact bake time since there are many factors that determine the outcome, including elevation and oven calibration.

Allow the bread to cool completely to room temperature before slicing and serving. While you can slice the bread while it is still warm, it won’t hold together as easily and will crumble. So for the best results, I recommend waiting until the bread is no longer warm to slice it.