Carrot Cake Protein Bars

69SHARES
Carrot Cake Protein Bars

4.7 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 53.2
  • Total Fat: 0.7 g
  • Cholesterol: 3.8 mg
  • Sodium: 69.4 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.2 g

View full nutritional breakdown of Carrot Cake Protein Bars calories by ingredient
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Introduction

That's right—you can get more protein by eating carrot cake! Two of these carrot cake protein bars pack in 10 grams of filling protein. That's right—you can get more protein by eating carrot cake! Two of these carrot cake protein bars pack in 10 grams of filling protein.
Number of Servings: 16

Ingredients

    1 cup oat flour
    2 scoops vanilla whey protein powder
    2 tsp cinnamon
    1/2 tsp baking soda
    1/4 tsp salt
    1/8 tsp allspice
    1/8 tsp nutmeg
    4 egg whites
    3/4 C Splenda or Truvia (Recipe calls for Splenda)
    8oz pureed baby food carrots (2 jars)
    4oz water or Almond Breeze (Recipe calls for water)

Directions

-Preheat oven to 350 degrees.
-Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
-Mix egg whites, Splenda or Truvia, baby food carrots and water (or Almond Breeze) in a bowl.
-Add wet ingredients to dry ingredients and mix together.
-Spray 8x8 glass dish with non-stick spray.
-Pour ingredients into dish.
-Bake 20-30 minutes.

Makes 16 Squares


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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    These came out so good! The second time I made them I grated fresh carrots and added 1/4 cup coconut to add a little more texture and they were awesome! I brought them to work and my friends loved them. - 4/20/12

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  • Incredible!
    1 of 1 people found this review helpful
    Wow, just made this and it turned out a lot better than what I expected! Best protein cake ever, so moist! I used 230g of boiled carrots, mashed, 1 full egg=2 egg whites and added 50g chopped walnuts for some texture. Yumm!! - 3/14/15

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  • Incredible!
    1 of 1 people found this review helpful
    These are really good and sure beat store bought ones. I used fresh carrots. Shredded them cooked 1/2 until soft then added half raw. I used some quick oats and made flour in my food processor. - 2/26/15

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  • I made this the first time and baked it in 8 X 8 pan. It was OK but a little gummy. The next time I used a 9 X 12 pan and they were great. Topped with some crushed pecans. Even my husband ate them. He doesn't even like carrots. - 10/21/16

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  • Didn't need the liquid. Turned out amazing ! - 9/25/16

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