Carrot Cake Protein Bars

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These carrot cake protein bars are healthy, nourishing, and packed with a dose of protein, fibre, and healthy fat. Plus, they taste like carrot cake thanks to their spices, raisins, coconut, and a healthy cream cheese icing.

straight on shot of three of the bars stacked on a parchment paper sheet

Easter and spring time are synonymous with carrot cake in our house, which makes sharing these carrot cake protein bars so appropriate! I love homemade protein bars so much more than store-bought. They’re healthier and way more affordable. Plus, you can experiment with all sorts of fun flavours. I shared these Brownie Protein Bars awhile back and they’ve been pretty popular! Since then, I’ve been brainstorming tons more flavours, so stay on the lookout for plenty more protein bar recipes in the coming months.

It’s no secret that I love carrots in both sweet and savoury dishes. Check out my Moroccan Carrot Lentil Salad and my Carrot Cake Oatmeal Breakfast Bars for two more delicious and healthy carrot recipes.

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Ingredients
Instructions
Substitutions and Variations
Equipment
Storage
Top Tip
FAQ
More Healthy Snack Recipes
Carrot Cake Protein Bars

Ingredients

The best thing about these homemade protein bars is that you only need a handful of basic ingredients to make them. Let’s take a look at each ingredient, shall we?

Almond Butter: I recommend using almond butter or cashew butter for the most authentic carrot cake flavour. I would not recommend peanut butter here. It works great in many homemade protein bar flavours but wouldn’t taste very good with carrots and spices, in my opinion.
Maple Syrup: A natural liquid sweetener that tastes great with the almond butter, carrots, and spices.
Oat Flour: Adds fibre, bulk, and helps thicken the dough. I recommend using store-bought oat flour because it is more finely ground than homemade oat flour. Otherwise, your bars might have a gritty texture.
Protein Powder: I used unflavoured and unsweetened whey protein powder. It is smooth, neutral in flavour, and mixes easily. Plant-based protein powder will work but your bars will have a more gritty texture.
Spices: Cinnamon, ginger, and nutmeg provide the quintessential carrot cake flavour.
Carrot: Grated carrot is a no-brainer ingredient in a carrot cake-inspired protein bar. Use freshly grated carrot because store-bought shredded carrots are typically too coarse and will not give the bars the right texture.
Salt: A bit of salt really brings out all the flavours in the bars. Don’t skip it!
Vanilla: Vanilla extract is used in carrot cake for a reason–to balance flavours and add complexity–so these bars naturally include it as well.
Cream cheese, icing sugar, and milk: For a quick and perfectly sweet icing.

See the recipe card at the end of the post for exact quantities.

Instructions

Making protein bars at home is easy. Here are the step by step instructions, which can also be found in the recipe card at the end of the post.

process photo of all the ingredients in a bowl

Step 1: Combine all of the ingredients in a mixing bowl.

process photo of the protein bar dough in a mixing bowl

Step 2: Start by stirring with a spoon, then mix with your hands, until everything is combined and the mixture forms a soft, but not ultra sticky, dough.

process photo of the protein bar dough in the loaf pan

Step 3: Transfer the mixture into a 9×5-inch loaf pan lined with parchment paper and press down firmly into an even layer.

process photo of the cream cheese icing in a bowl

Step 4: Make the icing by stirring or whisking together the softened cream cheese, icing sugar, and milk.

process photo of the icing spread over top of the protein bars

5. Step 5: Spread the icing over the bars. Sprinkle with shredded coconut if desired. Transfer the pan into the freezer and freeze for at least 30 minutes or up to 1 hour.

process photo of the protein bars sliced into eight squares

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Cut into 8-12 bars and enjoy. Store the bars in an airtight container in the freezer for up to three months.

Substitutions and Variations

To make vegan: Use plant-based protein powder and dairy-free cream cheese and milk in the icing.
To make gluten-free: Use certified gluten-free oat flour.
To make dairy-free: Use plant-based protein powder and dairy-free cream cheese and milk in the icing.
To make nut-free: I have not tested this, but I’m sure that sunflower seed butter would work in place of the almond or cashew butter. Let me know in the comments if you try it!

Equipment

Mixing bowl
Loaf Pan
Parchment Paper
Mixing Spoon
Whisk

Storage

Store these protein bars in an airtight container in the freezer for up to three months. Let a bar sit out at room temperature for a few minutes before enjoying it so that it can soften a bit.

Top Tip

Mix these bars with your hands. You can start mixing with a spoon, but using your hands ensures that all of the ingredients get evenly distributed and helps create a smooth, uniform mixture.

FAQ

Can I use a different sweetener?

I have not tested these bars with any other liquid sweeteners. Honey will almost certainly work, though honey is a bit sweeter by volume than maple syrup, so you will want to use a bit less (start with ¼ cup) and if the dough seems dry, add 2 tablespoons of milk.

close up photo of the protein bar in my hand to show the texture

More Healthy Snack Recipes

If you liked these carrot cake protein bars, try these recipes:

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