Carrot Cake Bars

Preheat the oven to 325°F. Oil and flour an 8” square baking pan.

Mix together the flax meal and water in a bowl. Mix the vinegar and creamer together in a cup.

Measure out the other liquid ingredients and then add everything to the flax and water. Beat until well blended.

Combine all of the dry ingredients and stir well. Pour the wet ingredients into the dry ones and stir until everything is combined.

Stir in the carrots, raisins and nuts. (The batter will be stiff.) Spread the batter our evenly in the pan.

Bake for 30–40 minutes. Bars are done they start to pull away from the pan and an inserted toothpick comes out clean.

While the bars are cooling, beat together the non dairy cream cheese and the shortening. Add the vanilla extract and beat until well combined. Add the powdered sugar, a quarter cup at a time, and beat until smooth.

Make sure the bars have completely cooled before frosting them.