Make these no bake Carrot Cake Protein Bars for a high-protein, meal prep friendly snack that tastes just like your favourite carrot cake!
You all LOVED my Pumpkin Protein Bars in the fall so I knew I needed an option perfect for spring! These Carrot Cake Protein Bars are my answer to wanting something sweet, satisfying, and easy to grab from the fridge or freezer during the week. Like my Snickers Protein Balls, they taste like dessert, but they're made with nourishing ingredients and a good boost of protein, which makes them perfect for busy days when you want something that actually keeps you full.
They're completely no bake, come together in one bowl, and are ideal for meal prep. The base is made with oat flour, almond flour, protein powder, nut butter, and freshly shredded carrots for that classic carrot cake flavour and texture. Then they're topped with a simple protein cream cheese frosting that takes them to the next level!
Why This Recipe Is Dietitian Approved
- 11 g of protein. Each bar provides a solid protein boost, making these a more filling and satisfying snack option than most sweet treats.
- Nourishing ingredients. Made with oat flour, almond flour, nut butter, carrots, and protein powder, these bars use simple, wholesome ingredients that offer fiber, healthy fats, and sustained energy!
- Tastes like dessert. You still get all the cozy carrot cake flavors and creamy frosting, so it feels like a treat even though it's made with more balanced ingredients.
- Perfect for meal prep. These bars store well in the fridge or freezer, making them an easy grab-and-go snack or post-workout bite for busy days.
Carrot Cake Protein Bars Recipe
Ingredients
Oat flour. For a higher fiber base we use oat flour! You can make your own by blending an equal amount of oats until it forms a flour like consistency.
Almond flour. I recommend using blend of oat and almond flour to create the perfect base for these bars.
Vanilla protein powder. I typically use Nuzest in my recipes! You can use my code NOURISHEDBYNIC to save 25%! Another great option is Diesel new Zealand whey protein!
Spices. Cinnamon, nutmeg and salt for a carrot cake spice blend!
Nut butter. I used the nut and seed butter from Kirkland however you can use any nut butter of choice- I find almond butter creates the most similar carrot cake flavour (though cashew butter is a close second)!
Maple syrup. For natural sweetness!
Shredded carrots. I HIGHLY recommend shredding your carrots fresh, pre-shredded carrots will not create the texture we are looking for!
Milk. If needed for a little extra moisture.
For the frosting. Cream cheese, protein powder and milk.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large mixing bowl, whisk together nut butter and maple syrup until smooth.
- To the same bowl, mix in oat flour, almond flour, vanilla protein powder, cinnamon, nutmeg and salt. Use a spoon or spatula mix the ingredients as best as you can (the mixture will be dry).
- Add the shredded carrots to the bowl and use your hands to combine everything. Ensure you are incorporating the dry ingredients at the bottom of the bowl as well!
- Press the dough into a 9x4.5 inch loaf pan (if it is not a silicone pan I recommend lining with parchment paper first for easy removal).
- Make the frosting by whisking together the cream cheese, protein powder and milk in a small bowl.
- Spread the frosting in a thin layer over the dough. Place the pan in the freezer to harden for at least 1 hour.
- Once hardened- slice the bars into 10 equal sized bars using a sharp knife (or 20 bite sized pieces). I recommend storing in the freezer and allowing the bar to soften for a few minutes before eating!
Substitutions and Variations
To make gluten-free: Use a gluten free oat flour, or make your own by blending certified gluten free oats.
To make vegan: Follow the steps listed below for a dairy free option and ensure your protein powder is a vegan source!
To make dairy-free: For a dairy free option- substitute the cream cheese with a dairy free version and the milk with a non-dairy option.
To make nut-free: I have not tested a nut free variation of this recipe yet!
Equipment
Storage
Once cut, I recommend storing these carrot cake protein bars in an airtight freezer bag or glass container in the freezer (you may need to flash freeze the bars by placing them sliced on a plate or cutting board and allowing them to freeze full before adding to the bag.
Before eating, place the bar on a plate on the counter for a few minutes to soften it or microwave for about 15 seconds!
You CAN store these in the fridge, however please note the frosting will not completely harden and will be a bit messy!
Top Tips for Success
Don't be afraid to get your hands dirty!! I recommend mixing these bars using a spoon or spatula to start- however to fully incorporate both the wet and dry ingredients you WILL need to use your hands!
Frequently Asked Questions
I have not tested this recipe using any other flour variations! The blend of oat flour and almond flour is the perfect ratio to yield a bar that holds its shape without being overly sticky. If you are going to try using just one flour I would recommend using 2 cups ¼ cup of oat flour and going from there!
More Sweet Treat Recipes:
If you liked these carrot cake protein bars, try these recipes:
- Brownie Protein Bars
- No Bake Chocolate Oat Bars
- Easy Birthday Cake Protein Balls
- Chocolate Protein Balls
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these carrot cake protein bars, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Carrot Cake Protein Bars
Ingredients
- ¼ cup nut butter (I recommend almond butter)
- ¼ cup maple syrup
- 2 cups oat flour (blended oats)
- ½ cup almond flour
- ½ cup vanilla protein powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup freshly shredded carrots (not matchstick carrots, about 1 large carrot)
- 1 tablespoon milk, if needed
For the protein frosting:
- ½ cup light cream cheese, softened to room temperature
- 2 teaspoon vanilla protein powder
- 1-2 tablespoon milk, to thin
Instructions
- In a large mixing bowl, whisk together nut butter and maple syrup until smooth.
- To the same bowl, mix in oat flour, almond flour, vanilla protein powder, cinnamon, nutmeg and salt. Use a spoon or spatula mix the ingredients as best as you can (the mixture will be dry).
- Add the shredded carrots to the bowl and use your hands to combine everything. Ensure you are incorporating the dry ingredients at the bottom of the bowl as well! *Using your hands should allow you to combine everything to form a batter with a texture similar to a thick cookie dough (it should be sticky enough to hold together). However if you are finding the dough is still too dry- I recommend adding 1-2 tablespoon of milk (start with 1).
- Press the dough into a 9x4.5 inch loaf pan (if it is not a silicone pan I recommend lining with parchment paper first for easy removal).
- Make the frosting by whisking together the cream cheese, protein powder and milk in a small bowl.
- Spread the frosting in a thin layer over the dough. Place the pan in the freezer to harden for at least 1 hour.
- Once hardened- slice the bars into 10 equal sized bars using a sharp knife (or 20 bite sized pieces). I recommend storing in the freezer and allowing the bar to soften for a few minutes before eating!
Shelly Gagné says
Delicious! I made these in an 8x8 square pan - Great with or without the frosting! So simple, filling and delicious! Thank you - your recipes are always top notch!
Nicole Addison says
The PERFECT snack for when you're craving carrot cake but looking for something a little more healthy! I love rolling these into balls or cutting them in half for a bite sized option as well! Enjoy!!