Line a 9 x 9 baking tray with parchment paper.

Pre-heat the oven to 350 degrees.

Add the coconut oil to a microwave safe bowl and place bowl in microwave. Heat coconut oil for 30 seconds in microwave so it melts. At this point it should have melted. If it hasn’t, then microwave for another 20 seconds or so until it does.

Add the maple syrup and coconut oil (both should be at room temperature so as to not solidify the coconut oil again) and mix well with a spoon. Also add in the vanilla and almond extract and mix well.

In another bowl, add in the almond flour, coconut flour, baking soda, salt, ginger,
cardamom, cinnamon and cloves and mix them together, until all dry ingredients are well incorporated.

Add the dried ingredients to the wet ones and mix well.

Add the carrots, raisins, shredded coconut, and walnuts into the batter and mix well.

Spoon batter into the parchment lined baking tray and let it sit for a couple of
minutes.

Then place baking tray into oven and bake at 350 for 20-22 minutes.

When done, remove from the oven and let cool completely. When paleo carrot cake bars are completely cool, place the baking tray with them in the refrigerator and chill for about an hour.

Then slice and enjoy with some sweetened coconut cream or as is.

*These Paleo Carrot Cake Bars are best cut when chilled.