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Super Easy Protein Carrot Cake Bars

Jan 20, 2014 · by Katie Koteen · This post may contain affiliate links · 2 Comments · Modified: Apr 10, 2018

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carrotcakebars_03

This is a recipe I have had tucked away in my Pinterest queue for just the right day. It’s totally vegan and gluten-free. It’s so nice to have things you can just grab and they’re all sweet and tasty. If you are interested in keeping it gluten-free, you’ll need to make sure your baking soda is gluten-free as well. The recipe suggests using a stand mixer, but I think it could have been done by hand. One less thing to wash. And just a note from the wise, always remove your scarf before operating a mixer. Always! Raisins are optional and you could just skip them all together, but they definitely add just a little something extra. You could also add some chopped walnuts or shredded, unsweetened coconut. Both would be deeee-licious!

carrotcakebars_01
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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
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Description

Adapted from 86 Lemons


Ingredients

Scale
  • 2 tbsp. Ener-G Egg Replacer
  • ½ cup warm water
  • 2 ripe bananas, peeled and mashed
  • ¼ cup maple syrup
  • 2 tbsp. non-dairy milk
  • 1 tbsp. pure vanilla extract
  • ½ cup coconut flour
  • ½ cup protein powder, vegan, gluten-free
  • ¼ cup ground flaxseed
  • 1 tsp. ground cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • pinch of ground cloves
  • 1 carrot, shredded
  • ¼ cup raisins (optional)
  • 2 tbsp. powdered sugar

Instructions

  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 ¼ 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 ½ 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!

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Reader Interactions

Comments

  1. Well Vegan

    February 20, 2014 at 6:07 am

    @Lisa - You could definitely use a cookie cutter, get all Martha Stewart on those bars, but the dough is surprisingly easy to work with.

  2. Lisa

    February 10, 2014 at 9:44 pm

    I'm impressed that you didn't use a mold to get your bar shape. Do you think a cookie cutter would work well with this dough?

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