Carrot Cake Bars (Gluten-Free)

Preheat the oven to 350F and line an 8x8 baking pan with parchment paper
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, spices and sea salt.
3/4 cup almond flour, 1/4 cup coconut flour, 1 tsp baking powder, 1/2 tsp baking soda, 1.5 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp sea salt
In a separate large bowl, whisk together the eggs, maple syrup, oil, and vanilla. Add the dry ingredients to the bowl and stir to combine. Fold in the carrots, nuts and raisins.
2 large eggs, 1/3 cup maple syrup, 1/4 cup avocado oil, 1 tsp vanilla extract, 3/4 cup finely grated carrot, 1/4 cup chopped walnuts or pecans, 1/4 cup raisins
Pour the batter into the baking pan and spread out evenly. Bake for 20-25 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Transfer the pan to a cooling rack and allow it to cool completely.
To make the frosting, combine the cream cheese, maple syrup and vanilla in a mixing bowl and use a hand mixer to beat until soft and smooth.
8 oz softened cream cheese, 2 tbsp maple syrup, 1/2 tsp vanilla
Once the cake has cooled, spread it evenly with the cream cheese frosting and sprinkle with additional nuts if desired.