Carrot Cake Protein Bars With Frosting (No Bake
No-bake Carrot Cake Protein Bars with Creamy Frosting made with real carrot, warming spices, and added protein. Soft, nourishing, and topped with a smooth cream cheese layer, these bars are perfect for healthy snacking or dessert-style treats. 🥕🤍
Servings 8
Ingredients
Carrot Cake Protein Base
- 1 1/2 cups rolled oats
- 1 cup grated carrot
- 3/4 cup vanilla protein powder
- 1/2 cup natural almond butter or peanut butter
- 1/4 cup maple syrup or honey
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of sea salt
Optional Add-ins
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons raisins or sultanas
- 2 tablespoons desiccated coconut
Cream Cheese Protein Frosting
- 1 cup cream cheese, softened (leave at room temperature for an hour or so, or give it a burst in the microwave).
- 1/4 cup thick Greek-style yogurt
- 1/4 cup vanilla protein powder
- 2-3 tablespoons maple syrup (to taste)
- 1/2 teaspoon vanilla extract
Instructions
- Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Add rolled oats to a food processor and pulse until they resemble coarse flour.Add grated carrot, protein powder, nut butter, maple syrup, cinnamon, nutmeg, vanilla and salt.Process until the mixture forms a slightly sticky dough. If needed, add 1–2 teaspoons of almond milk.Stir in optional add-ins by hand.Press mixture into the prepared pan to form an even layer.
Cream Cheese Protein Frosting
- In a bowl, mix all frosting ingredients until smooth and creamy.Spread frosting evenly over the base.Chill in the fridge for 1–2 hours until firm.Slice into 8-10 bars or more smaller squares to serve.Store bars in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.