For some reason I’ve been seeing a lot of carrot cake recipes and I’ve got a craving for it! I decided to modify my last carrot cake protein bar recipe and bump it up with some more superfood power. I added maca powder and cacao nibs…the perfect combo.
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Makes 8 Bars
1 1/2 cup grated carrot – I used about 3 small/medium carrots
3/4 cup unsweetened apple sauce – I make my own, just blend a couple peeled apples…tada!
1/4 cup liquid egg whites – equivalent to egg whites from 2 large eggs
1/2 cup unsweetened almond milk
1 tsp pure vanilla extract
6-8 drops of liquid stevia
1 cup gluten-free oat flour
2 scoops vanilla protein powder – I used Plant Fusion
1/4 cup red maca powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/8 tsp sea salt
2 Tbsp chopped walnuts
2 Tbsp cacao nibs
Preheat oven to 350F. Combine the first 6 wet ingredients in a small bowl, whisk together.In a large bowl add the remaining dry ingredients and mix well. Add the wet ingredients to the dry ingredients and stir until combined – don’t over mix! Grease an 8 x 8 inch baking dish. Pour batter into dish; it will be thick! Bake for 30 minutes. Remove from oven, let cool and cut into 8 bars. Wrap in cellophane and store in the refrigerator.
Nutritional Info per bar
161 Calories, 21g Carbs, 4g Fat, 11g Protein, 335mg Sodium, 6g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.