Carrot Cake Protein Bars

Carrot Cake Protein Bars


2 tablespoons egg whites or substitute

½ cup warm water

2 ripe bananas, peeled and mashed

¼ cup Walden Farms zero calorie maple syrup

2 tablespoons non-dairy milk

1 tablespoon pure vanilla extract

½ cup coconut flour

2 scoops vanilla protein powder

¼ cup ground or milled flaxseed

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon ground nutmeg

¼ teaspoon sea salt

1 pinch of ground cloves

¾ cup shredded carrots

¼ cup raisins (optional)

2 tablespoons coconut butter, melted


  1. Preheat oven to 375°F and line a baking sheet with a silicon baking mat or parchment paper. Set aside.
  2. Mix egg whites and warm water together thoroughly, until it starts to foamy. Combine “egg” mixture, mashed bananas, maple syrup, non-dairy milk and vanilla extract in a large bowl with a hand or stand mixer.
  3. Whisk together dry ingredients in a small bowl. Once incorporated, add to the wet mixture and mix until smooth.
  4. Add shredded carrots and raisins and mix until just incorporated. Allow mixture to sit for 1-2 minutes to thicken up.
  5. Using about ⅓ cup of mixture per bar, form it into a ball, then roll it between your palms so it begins to lengthen a bit. Press the form onto prepared pan and shape into a bar, about ¼” to ½” thick.
  6. Bake bars for 22-25 minutes, or until an inserted toothpick comes out clean.