Carrot Cake Bars

Anne Newgent

High-Efficiency Carrot Cake Bars are a nutritious snack designed for busy professionals. They feature a moist, tender crumb, a delightful spice blend, and the comforting appeal of classic carrot cake, packed with protein to support an active lifestyle.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 ½ cups whole wheat flour (or oat flour for gluten-free)
½ cup vanilla protein powder (whey or plant-based)
½ cup brown sugar or coconut sugar
2 teaspoons ground cinnamo
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs (room temperature)
½ cup unsweetened applesauce
¼ cup Greek yogurt (plain, full-fat)
¼ cup melted coconut oil or olive oil
2 teaspoons pure vanilla extract
2 cups finely grated carrots (about 3-4 medium carrots)
½ cup chopped walnuts or pecans (optional)
¼ cup unsweetened shredded coconut (optional)

Method

Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, protein powder, brown sugar, cinnamon, nutmeg, ginger, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, unsweetened applesauce, Greek yogurt, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the finely grated carrots and any optional mix-ins.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let the bars cool in the pan for at least 15-20 minutes before transferring to a wire rack to cool completely.

Notes

For gluten-free options, substitute flour as indicated. Allow bars to cool completely for best texture. Can be stored in airtight container or frozen for longer storage.