Preheat the oven to 350° F and line an 8-inch square baking dish with parchment paper or spray with non-stick cooking spray.
In a large bowl, stir together the dry ingredients: almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended.
Whisk in the wet ingredients: eggs, applesauce, vanilla and ginger, if using, until smooth.
Fold in the carrots, walnuts, raisins, and chocolate chips, if using.
Pour the mixture into the prepared pan, smooth out the top, and bake for about 25 minutes, until a toothpick comes out clean when inserted in the middle.
While the cake is baking, make the frosting and set aside.
When the cake is done, let it cool completely in the pan before frosting or cutting.
Spread the frosting evenly across the top of the cake and garnish with extra chopped walnuts, if desired. Cut into 9 to 12 bars to serve.
Store the bars in an airtight container in the refrigerator for up to 5 days.