Make your caramelized carrots: add all of the ingredients under carrots to a skillet over medium heat and mix really well until the butter melts, and the maple syrup and sugar coat the carrots.

Continue to cook for 13-15 minutes or until the carrots don’t feel liquidity. The carrots will keep leaking moisture into the mixture so you just want the maple to get absorbed into the carrots and the excess moisture to evaporate.

It shouldn’t be absolutely dry but it should also not have any kind of film of water on the skillet. Then take off heat.

Make the cake bar batter: In a bowl mix all the dry ingredients, the flours, baking powder, baking soda, cinnamon, all spice, nutmeg, salt and mix well.

To the bowl of the flour ingredients add the flax egg, sugar, oil, vanilla and ¾ cup nondairy milk. Mix until almost combined, if the mixture is too thick add in another tablespoon of milk. You want it to be like muffin batter, you don’t want it too thin like a pancake batter but slightly thick

Then add in the dates, and zest. Add in ¾ of caramelized carrots and mix in.

Transfer to parchment line, 8x8 or 9x9 inch baking dish. Even it out. Top with the remaining carrot mixture.

Make the topping: In a bowl mix the cinnamon sugar topping by mixing the sugar, cinnamon and pecans. Then sprinkle this all over the batter. Then bake at 350F (170C) for 35-40 minutes.

Check at 35-minute mark, if the toothpick comes out clean or almost clean then it’s done.

Let it sit for 10 minutes before removing from the pan. Cool for another 10-15 mins then slice and serve.Storage: store on the counter for the day in a covered container. Refrigerate for upto 5 days