Oct 30

Carrot Cake Protein Bars


I have been on the hunt for clean, delicious snacks and ran across this EASY recipe from Jamie Eason (Fitness Model/Writer). The only problem with this recipe is that it is SO good! It’s like eating cake and I want the whole thing. 🙂



1 Cup Oat Flour

2 Scoops Vanilla Whey Protein

2 tsp Cinnamon

1/2 tsp Baking Soda

1/4 tsp Salt

1/8 tsp Allspice

1/8 tsp Nutmeg


3/4 Cup Splenda, Stevia/Truvia, or Ideal

8 Oz Baby Food Carrots

4 Oz Water (Optional)



Preheat oven to 350 degrees.

Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda, and salt in a bowl. In a separate bowl, Mix egg whites, splenda, baby food carrots, and water together. Add wet ingredients to dry ingredients and mix well. Spray glass 8×8 Pyrex dish with non-stick butter spray. Pour into dish. Bake 20-30 minutes until toothpick test comes out clean.


Makes 16 squares (serves 8)


Calories: 94                   Fats: 1.25g

Protein: 10g                  Fiber: 2g

Sugar: > 1g


I do not use Splenda and did not have Stevia, so I used 3 TBSP of RAW Agave Nectar and only used 1-2 oz of water. It added more calories and sugar, but it wasn’t overly sweet and I was not concerned with the added calories.  Jamie said you do not have to use any sweeteners, it will just taste more spicy that way.  Play with the recipe and even make different flavors.  She did suggest to keep the vanilla whey protein powder flavor as your base.


Added not, I had to bake mine for about 32 minutes, but the agave probably added extra moisture.


This is about what mine ended up being per serving using the agave:


Calories: 132                 Fats: 1.25g

Protein: 11g                   Fiber: 2.5g

Sugar: 6g


If you try this recipe, I would love to know what you think!   I would also love to hear of any flavor combinations you try! 🙂

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