It’s officially Fall y’all! Bring on the roasted roots and pumpkin everything! This, in my opinion, is the most wonderful time of year! I have been a big fan of carrot cake for my entire life, I mean, I could easily eat an entire cake to myself, but obviously, that wouldn’t quite be beneficial to my performance goals…or would it?
Anyways, I have seen a few recipes for carrot cake oatmeal bars and carrot cake cupcakes so I figured, why not merge the two and add in a boost of protein! Bam, macro friendly carrot cake! These are slightly sweet, and when you roast the carrots, it really brings out the flavor even more. This step is especially important. Each batch yields 9 bars and the nutritional information comes out to be about 110 calories, 17c/5p/2f per bar. Can’t get much better than that!
300g Carrots (roasted)
60g of egg whites
175 mL unsweetened almond milk
144g Gluten Free rolled oats
36g vanilla whey protein powder
1 tsp baking soda
1 tsp cinnamon
2 tsp flax seeds
5g unsweetened coconut flakes
Preheat the oven to 375 and grease an 8x8 baking dish or line with parchment paper
In the order listed, put all ingredients except the coconut flakes into a Vitamix (blender or food processor works just as well), you need the wet ingredients at the bottom so it mixes well. Blend for 90 seconds
Pour the batter into your prepared pan, sprinkle with the coconut flakes, and pop in the oven for 25 minutes.
Allow to cool for 30 minutes before cutting. Eat up!