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Moist Protein Carrot Cake Bars with Easy Homemade Cream Cheese Frosting

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These moist protein carrot cake bars combine the classic flavors of carrot cake with a protein boost and a luscious cream cheese frosting. Perfect for a nourishing snack or dessert that satisfies without guilt.

Ingredients

Scale
  • 1 ½ cups shredded carrots (about 3 medium carrots, fresh or frozen and thawed)
  • 1 cup vanilla protein powder (whey or plant-based)
  • ¾ cup whole wheat flour (or all-purpose flour)
  • ½ cup rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt
  • ¼ cup unsweetened applesauce
  • ¼ cup melted coconut oil or unsalted butter
  • ½ cup brown sugar or coconut sugar
  • 1 tsp pure vanilla extract
  • For the Cream Cheese Frosting:
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • ½ tsp vanilla extract
  • Optional: a pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang, and lightly grease the parchment.
  2. In a large bowl, whisk together vanilla protein powder, whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the eggs lightly. Add Greek yogurt, melted coconut oil or butter, applesauce, brown sugar, and vanilla extract. Whisk until smooth and well combined.
  4. Stir shredded carrots into the wet mixture until evenly coated.
  5. Pour wet ingredients into the dry ingredients bowl. Gently fold together with a spatula until just combined; do not overmix.
  6. Spread batter evenly into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes, checking at 25 minutes with a toothpick. It should come out with a few moist crumbs but no raw batter.
  8. Cool bars completely in the pan on a wire rack.
  9. For the frosting, beat softened cream cheese and butter until smooth and fluffy (2-3 minutes). Gradually add powdered sugar and vanilla extract, mixing until creamy. Adjust sweetness as desired.
  10. Spread cream cheese frosting evenly over cooled bars. Chill for 15-20 minutes to set the frosting.
  11. Lift bars out using parchment overhang and cut into 12 squares. Serve immediately or store.

Notes

Do not overmix the batter to avoid tough bars. Use fresh spices for best flavor. If frosting is too soft, chill for 10 minutes before spreading. For gluten-free, substitute whole wheat flour and oats with almond flour or gluten-free blend. Vegan version possible by substituting eggs with flax eggs and using dairy-free yogurt and cream cheese alternatives.

Nutrition

Keywords: protein carrot cake bars, carrot cake, protein bars, cream cheese frosting, healthy dessert, moist carrot cake, easy baking, gluten-free option

Find it online: https://sofiaspice.com/moist-protein-carrot-cake-bars-recipe-easy-homemade-cream-cheese-frosting/