Carrot Cake Base:
5 dl oat flour
1 dl coconut flour
6 scoops Collagen Gold
2 teaspoons of vanilla sugar
1 tablespoon of cinnamon
1 dl almond butter
1 cup maple syrup
5-6 grated carrots
approx. 1 dl milk of your choice

Frosting:
250 grams of natural cream cheese
300 grams of vanilla custard or vanilla cream
1 teaspoon vanilla essence

Start by mixing the dry ingredients together in a large mixing bowl. In a small saucepan, heat the almond butter with the maple syrup until warm. Whisk together until combined. Add it to the dry mixture, along with the grated carrots and mix well until a thick, crumbly batter remains. Add the milk slowly until the batter is thick but smooth. Put the mixture into a mold of approx. 30 x 20 covered with baking paper and press into the mold. Chill in the freezer for at least one hour to set.

Whisk the ingredients for the frosting together until thick and chill while you wait for the carrot cake base to sit in the freezer for an hour. Then pour the glaze over the carrot cake base and put it back in the freezer for about two hours before cutting it into bars.

Store in the freezer and enjoy when you have a sweet tooth. Leave it for about 10 minutes on the kitchen counter before enjoying it, then the frosting will thaw a little.