Carrot Cake Protein Bar

This is one of my favorite things to have on hand.  I have adapted it from my good friend Jaime Easons recipe.  She has some great things that I have adapted and will share here.

Carrot Cake Protein Bar

Non-fat no-stick spray

1 cup gluten free oat flour (ground oatmeal found in the health section of your grocery store, or you can grind up some in a blender)

3 scoops vanilla whey protein (Only Protein is my recommendation, it has to be high protein, low carb and low sugars)

1 T cinnamon (heaping)

1 tsp baking soda

¼ tsp salt

1/4 tsp ground nutmeg

1/8 tsp allspice

4 egg whites

1/2 cup Xylitol or Stevia in the raw

2 – 4 oz. jars or packs of baby carrots (instead of shredded carrots)

1- 4 oz. baby food jar of water

1 cup  gluten free cooking oats (optional for added carbs and energy)

Preheat oven to 350 degrees.  Spray an  8 x 8 pyrex dish with non-stick butter spray.

In a large bowl, combine flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.

In a medium bowl, mix egg whites, Xylitol, water and baby food until well combined.  Add the wet ingredients to the flour mixture and mix well.  Finally, fold in the gluten free quick cooking oats (optional) and stir until just combined.

Pour batter into the pyrex dish and spread evenly.  Bake 28 – 30 minutes or until a toothpick comes out clean.  Let cool and cut into 16 pieces – 4 x 4.

A serving for a woman is 2 squares and a man is 4 squares.

When I am craving something really sweet I will add 1C of chopped walnuts and will put a little bit of cream cheese frosting.  I think this is better than having the real thing.

*You can find Only Protein at