Frosted Carrot Cake Cookie Bars | PALEO

5 from 1 vote

Servings:

Calories: 260kcal

Preheat the oven to 350ºF. Line an 8" square baking dish with parchment paper.
Combine the softened butter, egg, honey, and vanilla in a large mixing bowl, until smooth. Stir in the coconut, carrots, raisins, and chopped nuts.
In a medium bowl, mix the dry ingredients (almond flour, coconut flour, cinnamon, nutmeg, baking soda, and sea salt).
Add the dry ingredients to the wet ingredients, until all of the flour is mixed in.
Scoop the cookie dough into the lined baking dish, pressing it slightly up the sides and smoothing over the center.
Bake for 18 to 20 minutes, until light golden brown.
Meanwhile, work on the frosting! Add all of the "frosting" ingredients to a blender or food processor, pulsing until super smooth.
Remove the cookie bars from the oven, and allow them to fully cool.
Spread the frosting over top, then sprinkle with additional chopped nuts, shredded coconut, or cinnamon. Slice into squares* & serve chilled.

My second and third times making these, I let the whole dish sit in the freezer for a bit before slicing. Makes it much easier to cut into neat little squares!
The amount of frosting turns out perfect - enough to steal a few licks, and still frost the whole dish! ;)
Making these vegan, or don't tolerate eggs? Replace with a "flax egg": 1 Tbsp ground flaxseed + 3 Tbsp water.