Pre-heat oven to 160C / 320F. Line a 23x23cm (9x9") baking pan with parchment paper (cut two strips so that the paper continues up the sides of the pan).
In a medium bowl, add all the dry ingredients and whisk until well combined.
In a large bowl, mix together the maple syrup, coconut oil, eggs, and vanilla until well combined. If you have just melted your coconut oil, allow it to cool before using to ensure you don't cook your eggs!
Add in the grated carrots to the wet ingredients and mix until well combined.
Add the dry ingredients into the wet and mix well.
Fold in the diced pineapple and chopped walnuts.
Pour batter into the baking pan and spread out evenly in the pan.
Bake for 40 minutes. (If you test with a toothpick it should come away clean.)
Allow to cool, then remove from pan. "Ice" with the cream cheese. Cut into 8 slices and store in an airtight container in the fridge for up to a week. Enjoy!
You could also skip the creamcheese and freeze the bars instead, only icing them once defrosted and prior to eating.