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Carrot Cake Protein Bar

Carrot Cake Protein Bar

Carrot Cake Protein Bar

Calories 264 (9% from fat)
Fat 2.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 35 mg.
Sodium 142 mg.
Carb. 43 gram
Fiber 5 gram
Sugar 15 gram
Sugar Alcohol 0 gram
Protein 18 gram

Carrot Cake Protein Bar (Vegetarian)

Calories 257 (11% from fat)
Fat 3 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 35 mg.
Sodium 94 mg.
Carb. 43 gram
Fiber 5 gram
Sugar 15 gram
Sugar Alcohol 0 gram
Protein 16 gram

Ingredients


fat free cooking spray

1 cup whole wheat flour

2 cups quick cooking oatmeal
(We used Quaker 1 Minute Oats.)

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

4 scoops (1 1/3 cups) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1/4 cup brown sugar

7 large egg whites

(Vegetarians can substitute 1/2 cup silken tofu, soft for the egg whites.)

2 tsp. imitation butter extract

1 tsp. vanilla extract

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground ginger

1/4 tsp baking powder

1/4 cup no sugar added applesauce

2/3 cup water

1/2 cup raisins

1 1/2 cups grated carrots


1. Preheat the oven to 325 degrees Fahrenheit. Spray the trays of an 8-mini-loaf baking pan with fat-free cooking spray.

2. Combine the first 4 ingredients, whole wheat flour, oatmeal, Splenda and protein powder in a mixing bowl. Stir them together.

3. In a blender combine the next 10 ingredients, brown sugar, egg whites, butter extract, vanilla extract, cinnamon, nutmeg, ginger, baking powder, applesauce and water. Blend them together for about a minute.

4. Pour the contents of the blender over the flour mixture and start stirring. Then fold in the raisins and grated carrots. Stir until thoroughly combined.

5. Divide the mixture evenly into 8 trays of the mini-loaf pan. (Each mini-loaf is composed of approximately 1/2 cup mixture.)

6. Bake for 25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Remove from mini-loaf pan and serve.

NOTE: Store the excess loaves in sealable plastic bags in the refrigerator so they don't lose moisture. When you're ready to eat them, heat each loaf in a microwave for 45 seconds and they taste fresh from the oven.

Yield: 8 Servings


Carrot Cake Protein Bar 

This is a Freezer Friendly Recipe!

Freeze bars for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or plastic containers.

Microwave each bar for approximately 1.5 to 2 minutes. To make sure it comes back moist, put the frozen bar in a microwave safe bowl. Cover the bowl with a damp cloth or paper towel. It'll taste just like it came out of the oven fresh.

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