Pre-heat oven to 350f degrees, line and lightly grease an 8-inch loaf pan with coconut oil.
In one bowl, add dry ingredients (flour, baking powder, spices, salt, and chopped walnuts) and mix.
In an electric mixer bowl, whisk the eggs and coconut sugar on high for a few minutes until thick and foamy. Lastly, add the vanilla and coconut oil, and switch to the paddle attachment if you have it.
Add the dry ingredients slowly with the mixer still going to make the batter.
Lastly, mix in the shredded carrots.
To the lined loaf pan, pour in the batter and swipe the spatula across the top so it's even and flat. Add a bit of chopped walnuts down the middle.
Bake for 65-70 minutes until the center is cooked (check with a toothpick). Transfer to a wire rack to dry by pulling the sides of the parchment paper up and placing it gently.