Line an 8x8 inch container with parchment paper.
In a large mixing bowl combine the carrots with the coconut, cinnamon and salt.
Heat the milk over very low heat in a saucepan and add the peanut butter, honey, olive oil and vanilla extract. Stir to combine.
- Mix the dry with the wet ingredients and spread the mixture into the prepared container. Place in the fridge for 20 minutes.
Make the frosting:
Whisk together the cream cheese with the olive oil, cinnamon and honey.
- Spread the frosting on the cake and refrigerate to set for 20 minutes.
- Slice the cake into bars and serve at room temperature.