Carrot Cake Bars

This is a recipe adapted from Pecanbread which is a good source of recipe info for the Specific Carbohydrate Diet.
I have found myself eating a ridiculous amount of carrot since starting this diet, partly because it was winter and I felt better about buying root vegetables than things like zuchini and partly because with a little tamarind and umeboshi paste added it turns out to be a pretty great substitute for tomatoes! (check out my Carrot Chili if you don't believe me) Luckily, carrots are delicious and carrot cake being one of my favorite things in the world I am excited to present:

Carrot Cake Bars

1 C Carrot Puree (strained)
2 C Nut Butter (I used almond this time)
1/4 C Honey
2 Eggs
1 tsp Baking Soda
1/4 tsp Nutmeg
1 tsp Cinnamon

Preheat oven to 300 degrees F. Grease a 9x13 baking pan (or similarly dimensioned receptacle). Mix all ingredients together thoroughly. Place in greased pan and bake for 30 minutes or until toothpick inserted in center comes out clean.