in a food processor, combine vanilla protein powder, oat flour, runny almond butter or sunbutter, dairy-free milk, walnuts, medjool dates, cinnamon, nutmeg, and ground cloves.

blend the ingredients until a thick, doughy, and grainy consistency forms. if the dough is too liquidy, add a little more oat flour or protein. if it's too dry, add a bit more almond milk.

add baby carrots to the mixture. you can chop them for a more seamless blending process. pulse until the dough has grainy carrot pieces.

fold in the raisins into the dough. line a bread loaf pan or a small cake pan with parchment paper. transfer the dough into the pan, spreading it evenly.

freeze the mixture for 3 hours. after freezing, remove the pan and add a layer of vegan cream cheese on top. freeze for an additional hour.

once fully frozen, remove from the freezer, cut into slices, and enjoy! store the carrot cake protein bars in the freezer in an airtight container and thaw before eating.