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Healthy Carrot Cake Bars with Cream Cheese Swirl

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 161

Fat per serving: 4

Carbs per serving: 14

Protein per serving: 16


    Carrot Cake
  • 1 cup grated carrots, raw (about 3 large carrots)
  • 1/2 c oat flour or flour of choice
  • 1/4 c coconut sugar
  • 1/4 c golden flax meal
  • 1 scoop protein powder ( I used PEScience Snickerdoodle, get 25% off using code PBCHOCO)
  • 2 eggs, large
  • 3 tbsp. egg whites
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
    Cream Cheese Swirl
  • 4 oz fat free cream cheese
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1/4 c egg whites


  1. Preheat oven to 350f and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.
  2. In a large bowl, mix all dry ingredients for the carrot cake together and set aside.
  3. In another bowl mix the eggs, egg whites and grated carrots together until combined.
  4. Add egg/carrot mixture to the dry ingredients and mix until smooth.
  5. Pour carrot cake batter into the prepare pan.
  6. Add all cream cheese swirl ingredients into a blender or food processor and blend until smooth.
  7. Using a cookie scoop or spoon, drop dollops of the cream cheese swirl mixture on top of the carrot cake batter then using a knife, swirl them together.
  8. Bake for 25 minutes. Let cool for 10 minutes at room temperature then chill in the refrigerator for 1 hour before serving.