Preheat oven to 350ºF. Spray 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray.
In a large bowl, combine carrots, applesauce, eggs, coconut sugar, maple syrup, oil, and vanilla; stir with a whisk until combined.
In a separate bowl, combine flour, oats, apple pie spice, ginger, baking soda, and salt; stir to combine. Add dry ingredients to the bowl with wet ingredients and stir until JUST combined (do not over-mix).
Transfer batter to prepared loaf pan and sprinkle walnuts overtop. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean. (If you're using a 9x5 inch pan, check the bread closer to 40-45 minutes.) Transfer pan to a cooling rack and let cool for 30 minutes. Remove bread from pan and let cool completely before slicing into.
For serving, I love a slice warmed up with a smear of almond butter and sprinkle of flaky salt. It's also incredible with a smear of grass-fed butter or ghee, which just melts into the bread. Alternatively, you can crumble a slice over a bowl of Greek yogurt with an extra sprinkle of cinnamon for a protein-rich breakfast. To Store. Store leftover apple carrot bread in an airtight storage container or ziptop bag at room temperature for up to 4 days.To Freeze. Place bread in an airtight storage container or ziptop bag in the freezer for up to 2 months. I also love to wrap and freeze individual slices for on-demand breakfast portions.To Reheat. Let the bread thaw overnight at room temperature before reheating. Place bread on a baking sheet or wrap in foil, and warm in a 350ºF or toaster oven for about 10 minutes or until warmed through. You can also reheat individual slices in the toaster!