Low Calorie Carrot Cake Bars

SERVING SIZE: 1 piece

YIELDS: 8 servings

– 240g carrots
– 112g light butter
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp vanilla extract
– 60g brown sugar
– 50g vanilla whey
– 1/4 tsp baking powder
– Stevia/Splenda to taste
– 46g egg whites
– 90g all purpose flour
– water to cake batter consistency

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees Fahrenheit.
2. Process carrots in food processor until shredded.
3. In a large bowl, microwave butter until soft but not completely melted.
4. Add all other ingredients including carrots to bowl and mix well.
5. Pour batter into mini loaf pan (with 8 spots for mini loaves).
6. Bake for 15-20 minutes, checking with a toothpick towards the end. It’s best when it’s still a little gooey in the middle.
7. Enjoy the Carrot Cake Bars! Feel free to ice with protein icing (protein powder + a little water + Stevia/Splenda) or icing of choice.