Carrot Raisin Bars

Serves: 6

Happy Thursday! I’m sure this week has been going by very quickly for you due to the holiday Monday! Today, marks the start of something very exciting for me….I have dropped a few hints via instagram this week, but have been waiting to share the news until today! I have decided to go back to school (part-time) to finish my dietetics degree! I will be taking 2 classes, Food & Culture and The Principle & Preparation of Food this semester. I am so excited to finally have the opportunity to go back to school and finish! I know it is going to be a lot of work, but this is something I have wanted to do for a few years. If you read yesterday’s post, I talked about making sure I have balance in my life. This is one of the reasons why I want to keep that balance. I do not want to let this, or anything else, stress me out! This is also one of the reasons why I have been so busy this past month. I forgot how much paperwork, etc is required to get yourself set up for school! WOW! It has really taken up a lot of time! But in the end it will all be worth it! :)

Also, in honor of me going back to school today, I have created a fall recipe (that I packed for my snack). Since school and fall usually go hand in hand, I thought today would be a great day to kick off the season! Let the cinnamon, pumpkin and apple recipes begin! :)

Fit Ingredients

  • 1/2 c (~42g) vanilla (or unflavored) protein powder (I used SunWarrior)
  • 1/4c + 2tbs (39g) ground flax
  • 1/3c stevia
  • 1 tsp baking powder
  • 2tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ginger
  • 1/2c (113g) pureed carrots (I used baby food — seriously)
  • 3tbs coconut milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4c (35g) raisins


  • 5×7 in baking pan
  • non stick spray



1) Pre heat your oven to 350 degrees.

2) Spray your pan with non stick spray.

3) In a bowl combine your dry ingredients: protein powder, flax, stevia, baking powder, cinnamon, nutmeg, cloves and ginger.

4) Mix in your wet ingredients: pureed carrots, coconut milk, eggs and vanilla.

5) Mix well.

6) Fold in your raisins.

7) Pour the batter evenly into your baking pan.

8) Cook for approximately 25 minutes.

So, how did they turn out? AMAZING!! They had all the flavors of fall, plus the sweetness from the raisins! I ate one for dessert one night with some greek yogurt on top, had one as a pre workout snack and packed another for snack at school today! ? I am loving fall recipes already! :)


Nutrition:( per 1 out of 6 bars)

Calories: 109.9, Protein: 9.2, Carbs: 10.5g, Fat: 4.5g (0g Saturated), Sodium: 129mg, Fiber: 3g (Net Carbs: 7.5g)

**As a side note: I divided these into 4 large bars for myself so get a few more calories in! If you do that, the nutrition would be:

(per 1 out of 4 bars)

Calories: 164.1, Protein: 13.9g, Carbs: 15.7g, Fat: 6.7g (1g Saturated), Sodium: 194mg, Fiber: 4.5 (Net Carbs: 11.2g)


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