Carrot Cake!

“Oh Baby!” Carrot Cake Protein Bars
compliments of the amazing Jamie Eason...

Non-fat cooking spray
(1) cup oat flour
(2) tsp cinnamon
(1/2) tsp baking soda
(1/4) tsp salt
(1/8) tsp ground nutmeg
(1/8) tsp allspice (optional – more like spice cake)
(3) egg whites
(3/4) cup Splenda
(1/2) cup fat free Ricotta cheese
(2) 4 oz. jars or packs of baby carrots (instead of shredded carrots)
(2) scoops vanilla whey protein
(1) cup quick cooking oats (optional for added carbs and energy)

Preheat oven to 350 degrees. Spray an 8 x 8 pyrex dish with non-stick cooking spray. In a large bowl, combine flour, cinnamon, baking soda, salt and nutmeg. In a medium bowl, mix egg whites, Splenda, ricotta and baby food until well combined. Add the wet ingredients to the flour mixture and mix well. Finally, fold in the quick cooking oats (optional) and stir until just combined. Pour batter into the pyrex dish and spread evenly. Bake 28 - 30 minutes or until a toothpick comes out clean. Let cool and cut into 16 pieces – 4 x 4.

Nutritional Info:
Serving Size: (2) small squares
94 calories (132 cal with oats folded in)
1.25 g fat (2 g fat with oats folded in)
10 g carbs (17 g carbs with oats folded in)
10 g protein (11 g protein with oats folded in)


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