Healthy Carrot Cake Bars

by Sherri on August 9, 2014 · 12 comments · Clean Eating, Desserts, Healthy Snacks, Simple Recipes


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Healthy Carrot Cake Bars

I discovered this recipe recently during Jamie Eason’s 12 Week Live Fit Program….which is fabulous by the way.   If you are new to Clean Eating and want to incorporate a great workout program as well,  you should check out her program.  I am getting ready to repeat it again because I like it that much. She is kind of my hero.

I believe wholeheartedly that it is impossible NOT get the body you want if you eat clean and do a little weight training. Remember, clean eating is not a diet. It is lifestyle. It is removing the high processed food with all the crazy additives, artificial sweeteners, sugar and preservatives that our bodies just do not need. There are so many benefits of eating clean it’s shocking.

These bars are another perfect snack or to have for breakfast along with yogurt parfait or the egg white scramble I love.

INGREDIENTS – 

Makes 16 squares

1 cup oat flour

1/2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1/8 tsp all spice

1/8 tsp of nutmeg

1/3 cup liquid egg whites

1/3 cup agave

8 oz of baby food carrots

1/4 cup plain greek yogurt

1/4 cup unsweetened almond milk

DIRECTIONS

Preheat oven to 350 degrees

Grease an 8×8 baking dish with coconut oil

Mix all dry ingredients together

In a separate bowl, whisk carrots, agave, egg whites, yogurt, and almond milk.

Add wet ingredients to dry and mix well

Bake for 30 – 40 minutes or until a toothpick comes out clean.

Store in refrigerator in an air tight container for up to a week.

ENJOY your healthy snack!

Healthy Carrot Cake Bars
 
Cook time
Total time
 
Author:
Ingredients
  • INGREDIENTS -
  • Makes 16 squares
  • 1 cup oat flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ⅛ tsp all spice
  • ⅛ tsp of nutmeg
  • ⅓ cup liquid egg whites
  • ⅓ cup agave
  • 8 oz of baby food carrots
  • ¼ cup plain greek yogurt
  • ¼ cup unsweetened almond milk
Directions
  1. Preheat oven to 350 degrees
  2. Grease an 8x8 baking dish with coconut oil
  3. Mix all dry ingredients together
  4. In a separate bowl, whisk carrots, agave, egg whites, yogurt, and almond milk.
  5. Add wet ingredients to dry and mix well
  6. Bake for 30 - 40 minutes or until a toothpick comes out clean.
  7. Store in refrigerator in an air tight container for up to a week.

 

Adapted from Jamie Eason’s Carrot Cake Protein Bars

Healthy Gluten Free Brownies

Healthy Blonde Brownies

I am sharing this recipe at some of these great Weekly Linky Parties.

{ 10 comments… read them below or add one }

Amanda @ Dwelling in Happiness August 11, 2014 at 12:46 pm

These look great! I love carrot cake, so these look delicious. AND bonus, they’re healthy! Thanks for sharing this recipe! Visiting from Busy Monday. :)

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kristi@ishouldbemoppingthefloor August 11, 2014 at 11:20 pm

These look amazing, Sherri! Yummers!

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Audrey August 12, 2014 at 11:39 am

I have a bunch of carrots in the fridge and was looking for something semi-healthy to take to the teachers at my son’s school this week. I may modify it so it is not so clean because I don’t have all of the ingredients on hand. Thanks for sharing!

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Kimberlee August 14, 2014 at 6:25 pm

These look and sound really good – interesting that there are baby food carrots in them. Thanks for sharing the recipe.

Reply

Miz Helen August 15, 2014 at 12:23 pm

I just love your Carrot Cake Bars! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen

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Cynthia August 16, 2014 at 10:51 am

I love carrot cake so I’m so happy I found your healthy version of a treat I love so much! Yum! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

Reply

Shanice August 17, 2014 at 5:50 pm

looks great! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays :D Hope to see you there at City of Creative Dreams Link Party.

Reply

Swathi August 17, 2014 at 11:36 pm

Delicious and healthy I would love to try this, thanks for sharing with Hearth and Soul blog hop.

Reply

LAURA August 18, 2014 at 2:31 pm

Hi Sherri- This is a feature tomorrow at Tickle my Tastebuds at http://imnotatrophywife.com Please join the party again!!! laura

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Stephanie August 19, 2014 at 3:28 pm

These look delicious, will definitely be trying these!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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