protein carrot cake breakfast bars
protein carrot cake breakfast bars

Carrot Cake Breakfast Bars

By Corinne  , Print

July 12, 2018

Our Protein Carrot Cake can be made into 18 bars for easy grab-and-go snacks or breakfasts, with less calories and fat per serve. You can enjoy the homestyle taste, without the sugar or carb overload. With 7.8g protein, only 2.7g carbs, 14g fat and only 180 calories per serve, they are a really healthy alternative to traditional carrot cake.

  • Prep: 10 mins
  • Cook: 1 hr 10 mins
  • Yields: 18 Breakfast Bars


1 packet of Protein Carrot Cake Mix

3 medium carrots, grated (approx. 300g)

3 large eggs

1/3 cup (80ml) milk of choice

2/3 cup (160ml) coconut oil

1/2 cup (60g) chopped walnuts

Lemon Yogurt Glaze (Optional)

1/3 cup (75g) of Low Carb Icing Mix

1/2 cup (125ml) of natural greek yogurt

2 tbsp of lemon juice

1/2 cup (60g) chopped walnuts


1Preheat a fan-forced oven to 160°C and line a square tin (approx. 20x20cm) with baking paper (spray tin with oil first to help the paper stick to the tin)

2Empty Protein Carrot Cake Mix into a large bowl and add the grated carrot and walnuts.

3In a separate bowl, whisk together eggs, milk and oil.

4Pour the wet mix into the dry mix and gently fold until just combined. The mixture will become quite thick due to the oil setting – this is normal.

5Spoon the mixture into the lined tin and spread out evenly. Use a spatula to ensure no mixture is wasted.

6Place on top shelf of pre-heated oven and bake for 70 minutes. Check with a skewer, and if needed bake for another 5 minutes. After baking, remove from tin and place on cooling rack.

7Chill carrot cake slab for at least 2 hours (preferably overnight) before cutting 18 even bars with a sharp serrated bread knife or icing.

Lemon Yogurt Glaze (Optional)

1Stir all ingredients together in small bowl until smooth.

2Drizzle over bars with a spoon.

3Sprinkle chopped walnuts over glazed bars if desired.

If you aren't a fan of this glaze, check out some of our other favourite low carb icing recipes here.

Carrot cake must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C ) for up to 3 months. Do not freeze with icing.

Nutritional values calculated exclude the yogurt glaze.


Nutrition Facts

Serving Size56
Total Fat14.3
Saturated Fat6.2
Net Carbs2.7
Dietary Fiber3.4

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