Apple Carrot Cake Snacking Bars with Maple Cream Cheese Frosting

1. Prepare the flax egg: Combine 2 Tbsp ground flaxseed meal with 5 Tbsp water and let sit for 5 minutes.
2. Add 1 chopped apple and 3-4 chopped carrots to a food processor, pulse until fine, then set aside. Clean out the food processor.
3. Blend the wet ingredients (prepared flax egg, 1/4 cup olive oil, 1 mashed ripe banana, 1/4 cup maple syrup, and a splash of vanilla) in the food processor until well-combined, then transfer to a mixing bowl.
4. In a separate bowl, mix the dry ingredients: salt, cinnamon, 2/3 cup gluten-free oats, a pinch of baking powder, and 1 1/2 cups almond flour.
5. Pour the dry mix into the wet mix and stir by hand (folding works well) until a thick batter forms. Then fold in the pulsed carrots and apples.
6. Pour the batter into a greased brownie pan and bake at 350°F (175°C) for about 40 minutes.
7. While the bars are cooking, prepare the frosting: Blend 1 cup raw cashews (soaked overnight, then rinsed and drained), 1 tbsp coconut oil, 1/3 cup coconut milk, 2 tbsp lemon juice, 3 tbsp maple syrup, and a splash of vanilla in a food processor for about 3-4 minutes until smooth and creamy.
8. Pour the blended frosting into a tupperware or jar and place in the fridge to set for about 2 hours.
9. Once the cake (bars) are completely cooled, spread the icing on top and place back in the fridge for about a half hour to set before serving.