Car-Safe Carrot Cake Protein Bars


Dear Caitlin,

I see your carrot cake, and I raise you these Carrot Cake Protein Bars.  These are a creation of the blogging goddess Leanne over at Healthful Pursuit.  If you haven’t checked out her blog, I highly recommend it.  It’s full of recipes that a food allergen/veg-head like myself can make.  Including these beauties.

This is the ultimate breakfast-on-the-go bar.  It’s stuffed full of the good stuff – protein, fiber, vitamins, and antioxidants.

More importantly:  NO CRUMBS.  This, my friend, is car food.  I know how you hate to leave time for breakfast in the morning.  This little bar was born for that.

They do require coconut flour.  And since coconut flour is so much more absorbent than other flours, I really don’t recommend substituting something else in this recipe.  You can generally find it in the gluten free section of the grocery store.  Unfortunately, it can be pricey.

But it’s SO EASY to make it yourself!  I was lucky enough to find it on clearance sale last week (Coconut flour doesn’t sell well in deep South Texas, I guess…?)  Making it at home requires some time, but very little of it is active time, so you can conceivably do it while cleaning the house… or watching back episodes of Biggest Loser, which I would totally never do.

First, get your ingredients together.




Stir together the wet ingredients.  I used a stand mixer, but there’s no need for that.  It could easily be done by hand.



Whisk together dry ingredients.


Mix for a bit, then add shredded carrots and raisins.  Mix again.


Let sit for a bit so the coconut flour can do it’s thaaaang.  Then mold into bars and slap onto parchment paper.  Bake on.

Modfied ever so slightly from Healthful Pursuit’s Carrot Cake Protein Bars.

4 Eggs
3/4 cup Unsweetened Apple Sauce
1/4 cup Honey
2 Tb. Milk or Milk Substitute
1 Tb. Vanilla Extract
1/2 cup Coconut Flour
1/2 cup (unflavored) Protein Powder
1/4 cup Ground Flaxseed
1 tsp. Ground Cinnamon
1/4 tsp. Baking Soda
1/4 tsp. Ground Nutmeg
Dash Salt
3/4 cup Shredded Carrots
1/4 cup Raisins


Combine eggs, apple sauce, milk, and vanilla.  Then, whisk together coconut flour, protein powder, flaxseed, cinnamon, baking soda, nutmeg, and salt until just combined.

Mix wet and dry ingredients.  By hand, add shredded carrots and raisins.  Let sit for two to five minutes to thicken.

Mold into palm-sized bars on parchment paper.  Bake at 375 degrees for about 20 minutes.  They can burn easily, so check at about 16 minutes and then every two minutes afterwards.  A toothpick should come out clean, and definitely catch them before the bottoms burn.

These keep well in both the fridge and freezer, and they don’t go bad kept at room temperature (although I doubt they’d keep fresh all week).


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