1/2 cup hemp seeds or 2 scoops vanilla vegan protein powder
1/2 cup honey
2 tsp pure vanilla extract (if not using vanilla protein powder)
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 cup coconut butter at room temp (this is not the same thing as coconut oil -- see note below)
1/4 cup honey
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
Optional: 2 tbsp almond milk
Carrot Cake Squares
Place all the ingredients in a large food processor and blend until almost smooth. You may need to do this in two batches. Press mixture into a square 8x8 inch baking pan. Place in fridge.
*You will notice I doubled the ingredients from the original recipe to fill out a square pan nicely. You don't have to do this if you want a thinner square.
Place icing ingredients into a mini food processor and blend until creamy. Add almond milk if you want a thinner consistency. Smooth over top of carrot cake mixture. Refrigerate or freeze until ready to enjoy! It will be easier to cut if you freeze it. Just let it sit for a few minutes once you remove it from the freezer otherwise the icing will be crumbly when you cut it.