Carrot Cake Bars with Coconut & Pineapple

Dairy-Free, Refined Sugar-Free, Moist & Nourishing

I made these wholesome carrot cake bars as a little sweet treat for Easter weekend, and they’ve quickly become one of my favourites. They taste just like the classic dessert, soft, warmly spiced, and just sweet enough, but are made with real-food ingredients that actually support your body.

I use finely grated organic carrots for a natural source of beta-carotene, which supports healthy skin and vision. Crushed pineapple adds a bright, subtle sweetness and brings in natural enzymes like bromelain, which can help with digestion and inflammation. Unsweetened shredded coconut adds healthy fats and fibre to help keep blood sugar balanced and keep you feeling full longer.

The warm spices, cinnamon, ginger, and nutmeg, don’t just make the flavour cozy and comforting. They also support digestion and have anti-inflammatory benefits, which I love. Instead of white flour, I use organic spelt flour, a gentle ancient grain that’s often easier to digest. Melted coconut oil keeps them super moist without using dairy, and pure maple syrup brings a soft, earthy sweetness along with trace minerals like zinc and manganese.

The texture is spot on, tender, moist, and just the right amount of spice. These bars hold together beautifully without being dry or crumbly. They’re perfect as a midday snack, a wholesome dessert, or even tucked into lunchboxes. I love them plain or with a creamy cashew frosting on top for an extra treat.

Ingredients (makes 12 bars)

1 ¾ cups organic spelt flour or Organic Sprouted Oat Flour (from One Degree Organics)

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp fine sea salt

2 organic eggs

½ cup melted coconut oil

½ cup pure maple syrup

1 tsp vanilla extract

¾ cup finely grated organic carrots (packed)

⅓ cup crushed pineapple, well drained

½ cup unsweetened shredded coconut

Optional: ¼ cup chopped walnuts or pecans

Method

Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper, leaving overhang on the sides for easy lifting.

In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a separate bowl, whisk together the wet ingredients: eggs, coconut oil, maple syrup, and vanilla until smooth and slightly frothy.

Pour the wet ingredients into the dry, stirring just until combined — do not overmix.

Fold in the grated carrots, drained pineapple, shredded coconut, and nuts (if using). The batter will be thick.

Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.

Bake for 22–26 minutes, or until the top is golden, the centre feels set, and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

Cool completely in the pan on a wire rack before slicing into bars.

Serving Suggestions

Cut into bars for an easy snack or dessert

Top with extra coconut or nuts for a little added crunch

Enjoy with a warm beverage like herbal tea or coffee

Storage

Store in an airtight container in the fridge for up to 5 days

Freeze (unfrosted) for up to 2 months – thaw overnight in the fridge

Recipe by Taylor Robinson – Holistic Health and Wellness Chef