Preheat oven to 350ºF. Prepare a 8 x 8" square baking dish by coating with cooking spray and making a parchment paper sling. Set aside.

Add the eggs, coconut sugar, coconut oil, maple syrup, and vanilla to a large bowl and whisk together until fully combined.

To the bowl add the almond flour, tapioca, flax seed, baking powder, ginger, and baking soda mix it together until it's fully combined.

Place carrots and zucchini in cheesecloth or a clean, thin kitchen towel and squeeze out any excess moisture.

Fold in the carrots, zucchini and raisins to the batter.

Transfer the batter into the prepared baking dish and smooth down the top with an offset spatula. 

Baking in the middle rack for 30-35 minutes, or until the top is puffy and it springs back when lightly pushed down in the middle.

Transfer to a cooling rack and let cool completely.

Add softened cream cheese, maple syrup and vanilla extract to a bowl. Whisk together vigorously until the frosting is smooth. Drizzle over the zucchini bars.

Cut into slices and serve!