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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 and blend on a low speed for 1 minute, or until they form a flour. Note: if you have store-bought oat flour, skip the blending and use 2 cups of your oat flour.
Add the baking powder, ground cinnamon and sea salt to the blender and mix for another 10 seconds or so until the dry ingredients are combined.
Whisk together the eggs, applesauce, pure maple syrup, avocado oil, vanilla extract, and fresh grated ginger in a large mixing bowl.
Transfer the flour mixture to the bowl with the wet mixture and stir well. Stir in the grated carrot and apple.
Pour the quick bread batter into the prepared loaf pan and spread it into an even layer. Cover the loaf pan with foil and bake on the center rack of the preheated oven for 50 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the bread is fully baked. Insert a digital thermometer into the center of the bread to check its internal temperature. If it reads 190 degrees Fahrenheit or higher, it is cooked through.
Allow the bread to cool completely to room temperature before slicing and enjoying. I love heating up a thick slice with butter.