Preheat the oven to 350°; line a 9×9 pan with parchment paper + spray with cooking spray

In a mixing bowl, whisk together ¼ cup maple syrup, ¼ cup almond milk, ⅓ cup mango puree, ⅔ tsp vanilla extract + ⅓ cup eggs; set aside

Using food processor, shred 1⅓ bags of carrots; add to a bowl then stir in ⅔ tsp baking powder, ⅓ tsp baking soda, ⅔ tsp ground cinnamon, ¼ tsp salt + 1⅓ cups oatmeal; stir wet into dry until combined

Pour batter into the pan + bake 30 min until toothpick inserted in center comes out clean; cool completely then cut into rectangular bars

Meanwhile using a hand mixer, beat ⅔ yogurt, container of cream cheese + a pinch of salt until smooth; add 1⅓-2⅔ tbsp honey to taste; spread icing on cooled bars then serve