Combine oat flour, whole wheat flour, all purpose flour, sugar, brown sugar, baking soda, baking powder and cinnamon in large bowl. Once combined, fold in shredded carrots.
Mix in canola oil and almond milk. Fold in shredded coconut.
Spread in prepared pan.
Bake for 35 minutes or until toothpick inserted in center comes out clean.
Cool at least 30 minutes.
Prepare icing by stirring together powdered sugar, almond milk and vanilla extract. Once combined, drizzle over slices of cut cake. Allow to set, if desired.
Recipe by The Emotional Baker at https://theemotionalbaker.com/carrot-cake-bars/