Preheat your oven to 350ºF. Prepare an 8 x 8-inch square baking dish by coating it with cooking spray and lining it with parchment paper for easy removal. Set aside.
In a large mixing bowl, combine the eggs, coconut sugar, coconut oil, maple syrup, and vanilla. Whisk everything together until fully combined, ensuring a smooth mixture.
Add the almond flour, tapioca starch, flax seed, baking powder, ginger, and baking soda to the bowl. Mix these dry ingredients into the wet ingredients until everything is thoroughly combined. Look for a smooth batter with no lumps.
Next, prepare the carrots and zucchini. Place them in cheesecloth or a clean kitchen towel and squeeze out any excess moisture. This step is crucial for preventing the bars from becoming soggy.
Fold the carrots, zucchini, and raisins into the batter. Gently combine them until evenly distributed throughout the mixture.
Transfer the batter into the prepared baking dish. Use an offset spatula to smooth the top, making it even.
Bake in the preheated oven for 30 to 35 minutes. You'll know they’re ready when the top is puffy and springs back when lightly pressed in the center.
Once baked, remove the bars from the oven and let them cool in the pan for a few minutes. Then, transfer them to a cooling rack to cool completely.
While the bars are cooling, prepare the frosting. In a bowl, add the softened cream cheese, maple syrup, and vanilla extract. Whisk together vigorously until the frosting is smooth and creamy.
Once the bars are completely cooled, drizzle the frosting over the top. Cut them into slices and serve! Enjoy this healthy treat!
