Oil-free Carrot Cake Protein Bars

Kevin and I had such a great time camping this weekend. It’s exactly what we needed.

There were many good eats to be had (including these high protein, gluten-free, homemade protein bars) naps, and long, long roads to venture down.

We had planned to stay at the campsite until this morning, but decided to head home a day early to beat the long weekend rush. There’s nothing worse than closing off a relaxing trip by being stuck in a 300km traffic jam with every other camper and their dog… literally. We enjoyed a warm dinner by the fire last night, then leisurely made our way home.

Today, we have every intention to nurture our relaxed mood until we head back into the office tomorrow morning. A big pancake breakfast is definitely in our future, followed by a long walk with the puppies, and perhaps; in keeping with camping tradition, we may treat ourselves to a nice long nap this afternoon. Sure sounds a lot better than trudging through traffic!

One of the items I prepared in advance for our trip were these protein bars. As much Kevin would love to live on a diet of hot dogs, roasted marshmallows and potato chips while we’re camping, that just wont fly with this girl!

In planning this recipe, I wanted to create a snack for us that:

  • could be squished in a cooler and still taste good
  • portable
  • mess-free
  • low in sugar
  • high in protein

Kevin’s version was raisin-free, mine was raisin packed. We make a good team he and I!

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4.0 from 6 reviews
Oil-free Carrot Cake Protein Bars
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 bars, 8 servings
Gluten-free protein bars filled with carrot cake flavor! Less than 250 calories with over 13 grams of protein.
  • 4 eggs
  • 1 cup mashed banana or ¾ cup unsweetened apple sauce *see note
  • ¼ cup maple syrup
  • 2 tablespoon non-dairy milk
  • 1 tablespoon pure vanilla extract or flesh from 1 vanilla bean
  • ¾ cup shredded carrots
  • ¼ cup raisins
  1. Preheat oven to 375F and line an baking sheet with a silicon baking mat or parchment paper. Set aside.
  2. Combine wet ingredients in a large bowl with a hand or stand mixer.
  3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth.
  4. Add shredded carrots and raisins. Allow to sit for 1-2 minutes to thicken up.
  5. Scoop approximately ⅓ cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet, I found that was easiest.
  6. Bake bars for 22-25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars or golden, and the tops are cracking slightly.
  7. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack
  8. Once cooled completely, top with a drizzle of coconut butter.
I tried one batch with banana and the other with apple sauce. Both yield a similar bar, but Kevin and I liked the banana one a bit more. We found that the banana made the bar sweeter, naturally. Any type of rice protein or combined vegan protein should do the trick. If you use hemp protein, you may have to reduce the amount as hemp protein is quite dry. To keep grain-free and paleo, choose a protein powder that’s not made from rice. If you don’t want to use protein powder, you could try almond flour instead. STORING INSTRUCTIONS - The bars will keep in the fridge for about 5 days. They also freeze well. Wait until the bars are completely cooled and coated with coconut butter. Place them in an air-tight container and stick in the freezer. No wrapping of individual bars needed. When you want to eat, just take out of the freezer and allow to thaw for 30 minutes or so.

Begin by lining up your ingredients.

In two separate bowls, combined wet ingredients in one, and dry in the other. Be sure to give the dry ingredients a good whisk so that everything is fully combined.

Add dry to wet and blend with a hand blender or spatula. Allow the mixture to sit for a couple of minutes to thicken up. Don’t be concerned if the mix is too wet at first, coconut flour will do it’s magic if left for just a couple of moments.

Add your carrots and raisins…

Stir until combined, then start shaping into bars!

Throw in the oven, clean up your messy kitchen… and await the awesomeness that is about to be your favorite homemade protein creation!

Do you enjoy camping?

If so, do you find it challenging to eat healthy when you’re camping?

Struggling to lose weight


  1. I made these the other day and they were great! They didn’t last long! Next time I’m going to bake them in muffin tins. I would like them to be a bit more moist though… Any thoughts on how to do that? (I don’t mind baking with dairy or healthy fats!!)

  2. Hi is there a way to reduce the sugar levels? I think most the ingredients are pretty sweet already but unsure how reducing the maple syrup would affect the mixture’s texture.

    Going to try these with pea protein and regular semi-skimmed milk next week.

    • I haven’t tried it myself, but you could try reducing the maple syrup and replacing it with extra applesauce. I’d love to know how it goes if you try it!

  3. Hi,
    I have an allergy to Whey Protein powder and where I live alternatives are incredibly expensive and I was wondering if there is an alternative I could use in this recipe?? Maybe a nut flour??? Would be great to hear your advice :-)
    Other than the protein powder these bars look amazing defo something I would have in a lunchbox for on the go snacking

    • Hi there! Most rice protein powders or any other type of vegan protein powder should do the trick! For example, pea protein, soy protein, hemp protein (but you’ll need to use extra liquid here), etc. I haven’t tried it, but almond flour might work too. Hope this helps :)

    • There is a brand called organic protein. They sell it at walmart, sams, and costco. The vanilla one had the least amount of carbs and is soy and dairy free as well.

  4. Tonight i looked at this recipe I think ill make it. I like carrots and Raisons. I like the use of eggs in the recipe because it adds extra protein. I’m going to try this recipe.

  5. My mixture didn’t thicken at all, so had to pour mixture into muffin moulds instead

    • Hmm, that’s interesting! I wonder if we used different protein powders and that made the difference. I hope it turned out well in the end!

  6. 4 eggs seriously ? huge cals. overkill on ingredients. pass.

    • Hey there! Since this recipe uses coconut flour, it needs quite a few eggs to come together.

      • Am I missing something? I didn’t see coconut oil in ingredients. I only used 2 eggs, shared with my friend and we both love them!

        • Hey! Whoops, that was a typo… I meant coconut flour :) I’m glad that just 2 eggs worked for you, though! Thanks for sharing.