Carrot Cake:
Add all ingredients to food processor and pulse until dough is formed
Grease an 8×8 baking dish with coconut oil and press dough into the dish to form bars (it will only take up ⅔ of the dish)
Pop into the freezer and begin making Cashew Cream Frosting
Cashew Cream Frosting:
Add all ingredients to food processor and pulse until completely creamy
Layer on top of the carrot cake bars and pop back into freezer for about 30-40 minutes to set
Cut into bars and enjoy!
Will stay good in fridge for 7 days or freezer for months!
