Carrot Cake Bars with Cream Cheese Frosting

1. Preheat oven to 350F and grease an 8x8 inch glass pan (you can also use two 8 inch circle pans for a double layer cake or make cupcakes). 2. In a small bowl, mix almond flour, salt, baking soda, cinnamon, nutmeg, and ginger. 3. In a large bowl, whisk eggs together with maple syrup, coconut oil, and peanut butter. 4. Add in pumpkin and vanilla and whisk until well combined. 5. Add the dry ingredients to the wet ingredients and stir well. 6. Stir in carrots, raisins, and walnuts, then divide the batter between your chosen pans. 7. Bake for 34-36 minutes or until a toothpick inserted comes out clean. Cover halfway through with aluminum foil if the top is getting too dark. 8. While baking, prepare the frosting. Using a hand mixer, blend together cream cheese, powdered sugar, butter, vanilla, cinnamon, and salt until creamy. Chill in the fridge for 30 minutes. 9. Let cakes cool completely before frosting, as the icing will melt if the cakes are not completely cool. You can frost it however you want, there will be enough to cover the entire cake.