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Carrot Cake Protein Bars

  • Author: Adapted from 86 Lemons
  • Prep Time: 20 mins
  • Cook Time: 24 mins
  • Total Time: 44 minutes
  • Yield: 12 bars 1x


  • 2 tbsp. Ener-G Egg Replacer
  • 1/2 cup warm water
  • 2 ripe bananas, peeled and mashed
  • 1/4 cup maple syrup
  • 2 tbsp. non-dairy milk
  • 1 tbsp. pure vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup protein powder, vegan, gluten-free
  • 1/4 cup ground flaxseed
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • pinch of ground cloves
  • 1 carrot, shredded
  • 1/4 cup raisins (optional)
  • 2 tbsp. powdered sugar


  1. Preheat oven to 375°F and line a baking sheet with parchment paper and set aside.
  2. Whisk egg replacer and warm water together until foamy and a little thick. Combine egg replacer mixture, mashed bananas, maple syrup, non-dairy milk and vanilla extract in a large bowl or you could do this is a 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.
  5. Use a 1/4 cup measuring cup to scoop out some dough. Form the mixture into a ball, then kinda squish it and stretch it out to form a bar shape. They should be a little less than 1/2 inch thick.
  6. Bake bars for 22-25 minutes. The bars will get a little golden brown and start to crack a bit.
  7. Let the bars cool for 5 minutes before transferring them to a cooling rack.
  8. Once cooled completely, mix the powdered sugar with enough water to form a drizzly icing. Frost your bars and enjoy!