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Preheat oven to 350°F (180ºC). Place the oats, almonds and walnuts on a rimmed baking sheet and bake until lightly toasted, 10 minutes. Set aside and allow the mixture to cool.
Put the carrots, dates, coconut, pineapple, orange zest, cinnamon, vanilla and salt in a food processor and pulse until the mixture is well chopped and forms a ball, about 30 1-second pulses.
Add the oats and nut mixture and process, stopping to scrape down the sides of the bowl once or twice, until the nuts are finely ground, 2 minutes.
Line a 5-by-9-inch (13-by-23-cm) loaf pan with plastic wrap. Press the date mixture into the pan evenly.
Cover and refrigerate until the mixture is firm to the touch, about 2 hours.
Cut into 8 bars and wrap individually in plastic wrap. Store the bars in the refrigerator for up to 2 weeks.