Line a 8 x 8 baking dish or loaf pan with parchment paper and set aside- For thicker bars, use a loaf pan.
In a large mixing bowl, combine flour, cinnamon, sea salt, sugar, and mix well. Add in the pumpkin puree and shredded carrots.
In a microwave-safe bowl or stovetop, melt your almond butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
For a more soft and fudgy carrot cake bar, add milk until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to the desired thickness. Transfer to a lined baking tray and press firmly in place.
Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
To make the frosting, combine all ingredients and mix well until a thick frosting is formed. Cover the carrot cake bars and refrigerate for a further 10-15 minutes, for the frosting to firm up.
Notes
TO STORE. Leftover carrot bars can be stored in an airtight container in the fridge for up to 1 week.
TO FREEZE. Store leftover carrot bars in a freezer-safe container and freeze them for up to 3 months. When you’re ready to enjoy the bars again, let them thaw o
vernight in the fridge.
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