This is an easy traybake recipe – paleo, gluten free and low in sugar. We like to top the bars with my nut orange icing but they are delicious plain too.  You can cook the batter in a loaf tin if preferred and slice to serve.  If you wanted some addition texture throw in a handful of chopped walnuts to the batter.  Watch our video demonstrating this recipe on our you tube channel

Protein Carrot Cake Bars

Difficulty – Easy

Time 15 minutes preparation, 30 minutes cooking time

Makes 16 bars

What’s good about it?

A fabulous high protein, low sugar cake thanks to the addition of almonds and protein powder. Using xylitol or erythritol is an easy way to add sweetness without adversely affecting blood sugar levels.

  1. Preheat the oven to 180C, gas mark 4. Grease and line a 20cm square baking tin with greaseproof paper.
  2. Place the ground almonds, protein powder and coconut four in a food processor with the baking powder, soda and cinnamon. Pulse briefly to mix.
  3. Add the eggs and egg whites and erythritol and blend until smooth. Add the grated carrots and raisins and pulse briefly. If the mixture is too stiff add a dash of almond milk to form a thick batter.
  4. Pour the batter into the tin and smooth the top.
  5. Bake in the oven for 30 minutes or until golden brown and cooked through.
  6. Allow to cool in the tin for 5 minutes before turning out on to a cooling rack. Cut into bars. T
  7. If you want to top with icing simply beat together the coconut cream and maple syrup then spread over the bars.

Carrots are a particularly good source of beta-carotene, fibre, vitamin K, potassium and antioxidants. Pectin is the main form of soluble fibre in carrots which helps the growth of beneficial bacteria in the gut and known for helping lower high cholesterol. Carrots are rich in beta-carotene, which is converted to vitamin A in the body. Vitamin A promotes good vision, and is important for growth, development, and immune function.

Makes 16 bars

120g ground almonds

90g vanilla protein powder

30g coconut flour

30g erythritol or xylitol

1tsp baking powder

1tsp bicarbonate of soda

2tsp ground cinnamon

2 eggs and 3 egg whites

200g grated carrots

30g raisins


Icing (optional)

Coconut cream (top cream from a can of full fat coconut milk)

1tbsp maple syrup