Thanks to my amazing sister-in-law for finding and sharing this no sugar added, protein carrot cake recipe with me! Yes, you are understanding correctly – you CAN eat carrot cake on your diet…you’re welcome ;). Now get baking!
Protein Carrot Cake Bars
Makes 16 bars
What you’ll need:
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
4 egg whites
3/4 cup Stevia
8 oz baby food carrots
4 oz water
How to make them:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt.
3. In a separate bowl, mix egg whites, Stevia, baby food carrots and water.
4. Pour the egg/carrot mixture into the dry ingredients and mix together well.
5. Lightly grease a 9×9 baking dish with non-stick butter spray and add mixture, spreading evenly.
6. Bake 20-30 minutes until done. Enjoy!
What’s in them:
Each bar has 47 calories, .75g fat, 5g carbs and 5g of protein.
68 Responses
Hi, when I prepare cakes I use protein powder, I wonder…how long can a protein cake last for?? hope u can help me….thanks
Hi Ale: That’s a great question, and I’m so sorry, but I don’t have the answer. 🙁
If anyone once to know this looks like a Jamie Eason recipe to me. Also a great role model and fitness model.
How much fiber?
Without the protein powder, it’s .88 g/bar. Since each protein powder can be different, you’ll have to figure the complete fiber count using the nutritional info for your particular protein powder.
can u use equal or sweet n low cuz i can never find stevia anywhere
Splenda works better for baking if you are using artificial sweetener. The others loose some sweetness.
I made these today! A-MAZING!
I used the Vanilla bode shake powder and only had brown rice flour. They tasted fantastic!
i thought this recipe looked awfully familiar, and I don’t want to step on any toes, but if credit should be given to someone it might also need to be Jamie Eason (Middleton) as I am pretty sure this is her recipe. the website address for it is http://www.bodybuilding.com/fun/video-jamie-eason-carrot-cake-protein-bars.htm
Hi Danielle! This recipe was shared with Heidi, and she loved it so much, she wanted to share it with everyone. She didn’t have the original source, so that’s why the post says the recipe was shared with her. She would never want to take credit for something that’s not her own creation! Thank you 🙂
Can this count as a breakfast meal or snack? Or is it just for the extra calorie day?
These could be part of a high carb meal/snack. 🙂
What’s the best way to make these gluten free?
Buy gluten free oats, blend them in a high speed blender (ala BlendTec pr Vitamix, or someother way to blend oats up into flour), make sure your protein of choice is GF, and then you should be good to go!
UUse gluten free flour.
These deserts look Amazing!! I usually pass on the desert but these I may try !!!
Anyone with a sweet tooth should be VERY happy!!!
Thank you!!
SPICY TEA MUFFINS (HIGH PROTEIN & FIBER)
1 cup brown rice flour (almond or coconut would likely work well too)
1/4 cup tapioca flour (arrowroot works too)
2 scoops protein powder (I used a Chai protein powder, but I think any flavor would work. If using unflavored/unsweetened protein powder, I’d add cocoa powder & more sweetener (raw honey might be nice)
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon ground nutmeg (or allspice wors too)
1 teaspoon ground cinnamon
1/8 cup whole chia seeds (you can use a mix of ground flax seeds & whole chia too)
3/4 cup chai tea (or use cinnamon stick, any spice type tea would work)
1/2 cup melted/softened coconut oil (MCT oil works too)
1/4 cup birch Xylitol (or stevia)
1 tablespoon apple cider vinegar
1/2 tablespoon pure vanilla extract
Preheat oven 350 degrees
Grease muffin or mini muffin tin with some coconut oil or line with paper cups.
Mix rice flour, tapioca flour, protein powder, baking soda, salt, and spices.
Steep tea bag for 5 min in hot water. Put tea, chia seeds, coconut oil, xylitol, vinegar, and vanilla in a blender. Blend until mixed together 30 secs max (do not let it sit or chia will gel and this mixture will be very thick).
Add blender ingredients to dry ingredients and mix well together. Don’t over mix. Pour into prepared muffin tins.
Bake 25 min.
Yields 6 muffins or 12 mini muffins.
These are great with or without frosting!
Frosting
Scoop out the solids from 1 can of full fat coconut milk that’s been refrigerated ( apprx 1 cup or so?)
Add a few drops chocolate Sweetleaf (vanilla or other flavor would work too)
1 Tbl unsweetened cocoa powder
1 Tbls arrowroot
Whip with immersion blender and frost ‘cooled’ muffins. Decorate with cacao nibs or sugar free chocolate chips if desired. Refrigerate in covered container.