Directions

• Preheat oven to 325F and grease an 8-inch square pan.
• Finely grate the carrots then combine with the pineapple, vanilla extract, and melted buttery spread or oil.
• In a separate bowl, combine all remaining ingredients.
• Pour wet into dry, and stir to combine.
• Transfer to the prepared pan, and bake 35 minutes or until golden.
• The recipe will be crumbly in the first few hours, but if left overnight in the fridge it becomes firmer.
• Eat warm or cold, topped with coconut yoghurt or your favourite ice cream. Leftovers can be refrigerated or frozen.