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Carrot Cake Protein Bars (Vegan + Gluten-Free)


A healthy, high-protein snack bar free of oil, flour, and refined sugar that tastes just like carrot cake!


  • 1¾ cups oat flour (or make your own by grinding oats in the food processor)
  • 2 tbsp ground flaxseed
  • ½ cup vanilla plant-based protein powder (I use Vega Vanilla Protein + Greens)
  • 1/3 cup unsweetened shredded coconut
  • 1/2 tsp cinnamon
  • ¼ tsp salt
  • ½ cup creamy almond butter (the drippy kind)
  • ¼ cup almond milk
  • ¼ cup + 1 tbsp pure maple syrup (or brown rice syrup, honey, etc)
  • 1 medium carrot, shredded (about 1 cup)


  1. Line an 8x8inch square baking dish with parchment paper or plastic wrap. I like to spray the pan with cooking spray to make the parchment paper stick.
  2. Place oat flour, flax, protein powder, coconut, cinnamon, and salt in a large bowl. Stir to combine.
  3. Add almond butter, almond milk, pure maple syrup, and carrot,. Using your hands, stir mixture until fully combined. It will seem dry, but it should come together. Add a splash more almond milk necessary.
  4. Press mixture evenly into pan until smooth. This may take a minute or two! Press additional coconut into top if desired.
  5. Freeze bars for at least an hour before slicing into 12 bars. Store in an air-tight container in the refrigerator or freezer for optimal texture. They're great microwaved!


Prep time does not included freezing time.