Carrot Cake Protein Bars 20G Protein

Love all things carrot cake? Try my carrot cake cookies, carrot cake bars, and carrot cake protein balls next. Not to toot my own horn, but I’ve been eating protein bars since before they were fashionable. That also means I’ve had my fair share of chalky, unimaginative, and overpriced protein bars… The lack of options is what got me making protein bars from scratch. Since coming up with my homemade protein bar recipe, I’ve been looking to re-create my favorite treats in protein bar form. This time around, we’re tackling carrot cake!

Why I love this recipe

Cheaper than store-bought. Protein bars have skyrocketed lately, and let’s just say the quality has not risen with it… Healthier, too. The ingredient list on most bars is chock full of artificial sweeteners and fillers. My bars are made with a shortlist of clean and simple ingredients. The perfect texture. I use a mix of oat and coconut flour to give the bars a chewy bite, the almond butter and carrot puree add essential moisture and richness, and the frosting is good enough to eat all on its own. No oven needed. Which means fewer dishes, less clean-up, and more time to make protein bars!

Ingredients needed

Oat flour. I prefer using oat flour since it adds density and fiber. Save money and make your own with only a bag of oats! Use gluten-free oats if needed. Coconut flour. This gives the bars a cakey and doughy texture and keeps them from crumbling. Protein powder. I strongly prefer vanilla protein powder. As for the type, I used brown rice vegan protein powder, but any kind will do so long as you enjoy the flavor. Sweetener. Optional, but recommended if your protein powder is unsweetened. I used allulose, but any sweetener or regular sugar will do. Cinnamon. A must for carrot cake. Almond butter. For richness and to thicken the bars. Use a drippy, unsweetened brand, or make my homemade almond butter. Maple syrup. For sweetness and to bind the ingredients. Carrot puree. I highly recommend this over shredded carrots. To make it, steam the carrots until tender, then blend until smooth. Milk. To thin the thick batter. I used unsweetened almond milk.

For the protein frosting:

Vanilla protein powder. The base for the frosting. Cinnamon. For flavor. Sweetener. Use sweetener or regular sugar. Milk. To thin the frosting.

How to make carrot cake protein bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line a baking dish with parchment paper. Step 2- Mix dry ingredients. Mix the dry ingredients in a large bowl. Step 3- Fold in the wet ingredients. Melt the almond butter and maple syrup until smooth, then add it to the bowl and combine. Add milk, one splash at a time, until you have a thick batter. Step 4- Chill. Press the batter into the baking dish and chill for 20-30 minutes. Step 5- Add frosting. Mix the frosting ingredients until creamy, spread on the bars, and chill until firm.

Arman’s recipe tips

Swap the almond butter. I like the natural sweetness of almond butter, but cashew butter would work well too. For a nut-free version, use sunflower seed butter or tahini. Add mix-ins. Like raisins, walnuts, shredded coconut, or extra grated carrots. Amp up the spices. Add nutmeg, ginger powder, allspice, or even just a pinch of salt to elevate the other ingredients. Make a cream cheese frosting. Mix cream cheese, cinnamon, and sugar until smooth. They’ll have slightly less protein, but the flavor will be spot on.

Storage instructions

To store: Store the leftover bars in an airtight container in the refrigerator for up to 1 month. To freeze: Place the bars in a freezer bag and freeze for 6 months.