My carrot cake protein bars are sweet, chewy, and coated with a thick vanilla protein frosting. They’re diet-friendly and have 12 grams of protein per bar!

Not to toot my own horn, but I’ve been eating protein bars since before they were fashionable. That also means I’ve had my fair share of chalky, unimaginative, and overpriced protein bars…

The lack of options is what got me making protein bars from scratch. Since coming up with my homemade protein bar recipe, I’ve been looking to re-create my favorite treats in protein bar form. This time around, we’re tackling carrot cake!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make carrot cake protein bars
4. Arman’s recipe tips
5. Storage instructions
6. Carrot Cake Protein Bars (Recipe Card)
7. More easy protein bar recipes

Why I love this recipe

• Cheaper than store-bought. Protein bars have skyrocketed lately, and let’s just say the quality has not risen with it…
• Healthier, too. The ingredient list on most bars is chock-full of artificial sweeteners and fillers. My bars are made with a short list of clean, simple ingredients. 
• The perfect texture. I use a mix of oat and coconut flour to give the bars a chewy bite, the almond butter and carrot puree add essential moisture and richness, and the frosting is good enough to eat all on its own. 

Love all things carrot cake? Try my carrot cake bars next.

Ingredients needed

• Oat flour. I prefer using oat flour since it adds density and fiber. Save money and make your own with only a bag of oats. Use gluten-free oats if needed.
• Coconut flour. This gives the bars a cakey and doughy texture and keeps them from crumbling. Please do not replace this with another flour.
• Protein powder. I strongly recommend vanilla protein powder, as it adds a subtle vanilla flavor and extra sweetness. As for the type, I used brown rice vegan protein powder, but any kind will do as long as you enjoy the flavor. 
• Sweetener. Optional, but recommended if your protein powder is unsweetened. I used allulose, but any sweetener or regular sugar will do. 
• Cinnamon. I like to add more cinnamon than you’d typically use to mask up any potential earthy flavors from the protein powder.
• Almond butter. For richness and to thicken the bars. Use a drippy, unsweetened brand, or make my homemade almond butter. 
• Maple syrup. For sweetness and to bind the ingredients. I’ve also used honey and agave successfully.
• Carrot puree. I highly recommend this over shredded carrots. To make it, steam the carrots until tender, then blend until smooth. 
• Milk. To thin the thick batter. I used unsweetened almond milk. 
• For the protein frosting, I’m using a mix of vanilla protein powder, cinnamon, and sweetener. Protein powder thickens naturally with just a splash of milk. Start with one tablespoon and add more as needed.

How to make carrot cake protein bars

Full instructions are in the recipe card at the bottom of this post.

Step 1- Prep. Line a baking dish with parchment paper. 

Step 2- Mix dry ingredients. Mix the dry ingredients in a large bowl. 

Step 3- Fold in the wet ingredients. Melt the almond butter and maple syrup until smooth, then add it to the bowl and combine. Add milk, one splash at a time, until you have a thick batter. 

Step 4- Chill. Press the batter into the baking dish and chill for 20-30 minutes.

Step 5- Add frosting. Mix the frosting ingredients until creamy, spread on the bars, and chill until firm. 

Arman’s recipe tips

• Swap the almond butter. I like the natural sweetness of almond butter, but cashew butter would work well too. For a nut-free version, use sunflower seed butter or tahini. 
• Add mix-ins. I love raisins and walnuts, but my partner loves white chocolate bits and dried craisins. I recommend sticking to no more than 1/3 cup so the bars still form.
• Amp up the spices. I sometimes add nutmeg and allspice, but if I want a bigger spice hit, I’ll add 1/4 teaspoon of ground ginger.
• Make a cream cheese frosting. Mix cream cheese, cinnamon, and sugar until smooth. They’ll have slightly less protein, but the flavor will be spot on. This is what I usually do if I’m not making them for myself.

Storage instructions

To store: Store the leftover bars in an airtight container in the refrigerator for up to 2 weeks (or one week if using real cream cheese frosting). 

To freeze: Place the bars in a freezer bag and freeze for 6 months. Thaw them overnight before enjoying.

More easy protein bar recipes

• Snickers protein bars
• Coconut protein bars
• Banana protein bars
• Cookies and cream protein bars