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Preheat the oven to 350°F (177°C). Line a 8-inch square pan with parchment paper, leaving some overhang for easy removal later.
Add chopped or baby cut carrots to the bowl of a food processor. Pulse a few seconds until the carrots are finely chopped. See photo in post for refernece.
Add the remaining ingredients and blend on high speed until the mixture is evenly combined but there’s still some texture and visible bits of carrots and oats throughout. It shouldn’t be completely smooth and the oats should be partially broken down but not fully broken down. See photo in post for reference. Scrape down the sides as needed to ensure everything is evenly incorporated.
Transfer the batter to the prepared baking pan, spreading it out evenly with a spatula.
Bake for about 40-45 minutes, or until the edges are golden brown, the surface is slightly puffy and has cracks throughout. When you press down on the surface, it will not completely bounce back but it also shouldn’t be mushy.
Let the bars cool completely before slicing or serving. If desired, you can also frost the bars before serving. Store uneaten bars in an airtight container in the fridge or freezer.