Carrot Cake for Breakfast

A Recipe for a High-Protein, Low-Sugar, Portable, Post-Workout Carrot Cake Breakfast Bar

portable carrot cake for post workout breakfast

Tucked into an outside pocket of my gym bag, it defrosts while I’m working out.

These flavorful and  satisfying bars are gluten-free and dairy-free, with no added sugars, yeast-free, corn-free, grain-free, soy-free, high protein, high fiber, low sugar. Leave out the walnuts if you want a nut-free version. Make them Paleo by using a paleo-approved protein powder. They are based on a Healthful Pursuits recipe. I upped the protein count a few grams and reduced the sugar significantly. Hope you like them!

Prep time:  15 mins; Baking time:  23-25 mins; Total time:  40 mins
Makes 8 bars/servings

 Preheat oven to 375°F.

nutritional information for gluten free high protein low sugar carrot cake portable breakfast bars

Nutritional information crowdsourced from My Fitness Pal

In a large bowl or stand mixer, combine:

  • 4 eggs
  • 2 medium bananas
  • 4 oz unsweetened apple sauce
  • 3 drops liquid Stevia
  • 2 Tb non-dairy milk (I use unsweetened vanilla almond milk)
  • 1 Tb pure vanilla extract

In a small bowl, whisk together:

  • ½ cup coconut flour (I use Trader Joe’s brand)
  • ½ cup protein powder (I use brown rice powder)
  • ¼ cup flax meal (ground flaxseeds)
  • 1 tsp ground cinnamon
  • ¼ tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp sea salt
  • pinch ground cloves

 Add the dry ingredients to the large bowl and mix to combine.
Add the following (see notes):

  • ¾ cup shredded carrots
  • 1/8 cup raisins
  • 1/8 cup unsweetened shredded coconut
  • 1/8 cup walnuts
  1. Let the mixture rest for 3-4 minutes to thicken.
  2. It’s going to make 8 servings, so visually divide the dough into quarters. Scoop about one half of a quarter and shape it into a bar or mini loaf on a silpat mat or parchment covering a cookie sheet. Do this with the rest of the dough until you have 8 equivalent rectangles on your baking sheet.
  3. Bake bars for 23-25 minutes, or until a toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly. You should also start to smell their deliciousness when they are close to being done.
  4. Remove the baking sheet from the oven and let it sit for 5 minutes before removing the individual bars to a cooling rack.
  5. Once cooled completely, wrap one up for tomorrow’s breakfast and freeze the rest.


More raisins taste great but will send the sugar grams over 10. Feel free to leave out the coconut and/or walnuts. Both are included in the nutritional information I calculated in My Fitness Pal. Any non-dairy milk or regular milk would work, depending on your dietary preferences. This would be a good Paleo breakfast if you used a suitable protein powder (ie not rice or pea protein). Healthful Pursuit’s Leanne Vogel notes in her recipe that if using hemp protein you may need to reduce the amount used because it tends to be dry.


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