Alternative to Easter eggs
I don’t like chocolate, I never have. I was that kid who had Easter eggs left months after Easter was over. The prospect of chocolate floating around isn’t that appealing, so I wanted to make something that was Easter themed that I actually want to eat.
In honour of the Easter bunny
Don’t get me wrong; I will still make some chocolate for the kids and Jay, I just wanted something else that was sweet to eat. The Easter bunny is, after all, a bunny, so carrots work as a base for this delicious treat. When you put vegetables in a sweet treat that counts as being good for you right?
Sweet but good for you
These bars are a spongy base packed with real vegetables and a rich, creamy icing that is packed with protein. They are sweet without being sickly and a great way of sneaking some extra veggies into the kids.

Carrot cake bars recipe

Ingredients
- 2 cups oat flour
- 1/2 cup coconut flour, sifted
- 1/2 cup plain casein protein powder
- 2 tbsp. coconut sugar (or 1/4 tsp. of powdered stevia)
- 1 tbsp. ground cinnamon
- 1 tsp. mixed spice
- 1/4 cup sun butter
- 1/4 cup maple syrup
- 3/4 cup mashed carrots
- 1 tbsp. milk of choice
For the frosting
- 1 scoop protein powder
- 1/4 cup cream cheese
- 2 tbsp. milk of choice*

Carrot cake bars

These bars are a spongy base packed with real vegetables and a rich, creamy icing that is packed with protein.
Credit: Cath @ easycleaneats
Ingredients
- 2 cups oat flour
- 1/2 cup coconut flour, sifted
- 1/2 cup plain casein protein powder
- 2 tbsp. coconut sugar (or 1/4 tsp. of powdered stevia)
- 1 tbsp. ground cinnamon
- 1 tsp. mixed spice
- 1/4 cup sun butter
- 1/4 cup maple syrup
- 3/4 cup mashed carrots
- 1 tbsp. milk of choice
- For the frosting
- 1 scoop protein powder
- 1/4 cup cream cheese
- 2 tbsp. milk of choice*
Directions
- Line a large baking dish with greased paper and set aside.
- In a large mixing bowl, combine the flour, protein powder, coconut sugar, ground cinnamon, mixed spice and mix well.
- In a saucepan, combine the sun butter and maple syrup and melt.
- Add the wet mixture to the dry and mix well.
- Add the carrots and mix until combined; this should give you a crumbly batter.
- Using a spoon, add the milk one spoonful at a time until a thick, firm batter is formed.
- Transfer the mix to a lined baking dish and press firmly.
- Refrigerate for at least 30 minutes.Refrigerate for at least 30 minutes.
- Once firm, add the frosting if desired.
- For the frosting
- If you have a food processor, place all of the cheese and protein powder into the bowl and pulse to bring it together.
- When the mixture is a crumbly consistency start to add the milk in one spoon at a time, you should end up with a thick but spreadable frosting.
- *The amount of liquid you need to add to the icing will depend on the type of protein you use.
- Spread the frosting over the cake and allow it to set before cutting into bars.
- If you don’t have a food processor
- Place the cream cheese into a mixing bowl; beat the cheese with a wooden spoon until it is soft.
- Beat in half of the protein powder, when the mixture gets too firm to beat add in a tablespoon of the milk.
- Add the remaining protein powder and mix; add in milk one spoon at a time until you end up with a thick but spreadable frosting.
Nutrition
Per Serving: 117 calories; 4 g fat; 17 g carbohydrates; 5 g proteinEquipment
- Baking dish
- Mixing bowl
- Spatulas
- Saucepan
- Spoons
- Fridge
- Food processor
- Wooden spoon
- Measuring spoons
- Measuring cups
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.