Carrot Raisin Bars

Carrot Raisin Bars

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! πŸ™‚

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! πŸ™‚

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! πŸ˜‰ I am loving fall recipes already! πŸ™‚


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)



  1. the TEXTURE of all your breads and cookies look so moist and divine….. the ingredients you use are so original like the black beans in the chocolate brownies??? YUM… still a noob on what protein powders to buy/where to find them… maybe do a post on your favorite whey protein/healthy baking ingredients? I’m so new lol! thanks xo

    • Thank you so much Susie!! If you look under ‘ingredients cabinet’ I have listed my favorites. People ask me this all the time, but since I bake, I have a BILLION different ones. Each type is completely different and works in a different way when combined with certain ingredients. If you are looking for one just to drink as a snack or post workout, I would love to help you out though! πŸ™‚

  2. Didn’t have any carrots so I used canned pure pumpkin. HEAVENLY!!! I made a double recipe in a 13×9 and cut it into 10 bars for 165 cals/17gm protein each. PERFECT. Sarah, your recipes are making me look like a rock star in the kitchen. Thanks so much >:)

    • Hahaha! Dana that’s great! I am soooo happy you are enjoying them! Like I always say, the recipes are very versatile so you can sub in or out whatever you like! I’m glad your family is liking them too! Thanks for the feedback, it always makes me smile! Have a great day! πŸ™‚

  3. Kris Fernando says:

    I am concerned about the sweetener.One third cup of the stevia I am using would be the entire bottle, far too sweet. No to mention expensive. What type of Stevia are you using?

    • Hi Kris, I use stevia from Trader Joe’s. Yes, it is an expensive product and you can definitely swap it out with whatever suits your taste and budget. The amount of sweetener in all recipes, depends on your taste preference. When I first made this I used 1/4c and it had no sweetness to it at all. Since it is being made with pumpkin and fresh cranberries you do not get sweetness from any place other than the stevia. Feel free to experiment though and let me know how it turns out! πŸ™‚

  4. My husband isn’t a huge fan of flax. Is there a substitution that would work?? These look great!

    • HI Amy!

      You could try oat flour, but it will definitely come out more dense. I can’t guarantee the results since the amount of carrots/eggs would vary. The recipe doesn’t taste at all like flax though. My boyfriend loved them and he isn’t a fan of flax either!

  5. I just made these and they are good. Mine were very cake-like and delicious! I used my magic bullet to puree the carrots after I steamed them but next time I will go for the baby food. It will be much quicker!

    • I am so glad you liked them Tammy! And yes, the baby food is a million times quicker, 100% clean and really cheap if you have a Walmart near you! πŸ˜‰

  6. Terry Embry says:

    Congratulations on your return to school!! So exciting and I for one am looking forward to all of your Fall recipes!

    • Thanks so much Terry! Let me know which ones you end up trying! I am very excited for all the recipes coming up! πŸ™‚ Have a great night!

  7. These look awesome! I just saw them on the Eat Clean Diet website. Congrats on your scholastic endeavors. How exciting.

    • Thank you so much! I have one packed for my school snack today along with some cashews! They are easy to take with you and have an amazing start to fall flavor! I hope you enjoy them! πŸ™‚

  8. Showed up for the corn muffin recipe, but I got distracted by this πŸ˜€ Sounds SO good, I love carrot-based everything. Especially with a protein kick. And I use baby food fruit in cooking all the time–it means you can branch out from applesauce and get all sorts of fun flavors without having to own one of those intense/ultra-expensive blenders.

    • You are sooooo on the money with that!! As long as you are buying baby food that is purely fruit or veggies and no additives it is amazing!! I am so excited you like this recipe and would love to hear about some of the ways that you use the baby food! πŸ™‚

  9. jessielovestorun says:

    I can already tell I’m going to be loving all your fall themed recipes!! πŸ™‚

    • Thanks girl! I have another in the oven right now…..but you’ll have to wait until your return to check it out! In the mean time, take lots of pictures for me, so I can drool over your grecian eats! πŸ˜‰ I will live vicariously through you! haha

  10. So what if it was 104 degrees yesterday, I LOVE fall flavors, can’t wait to make these. Made the Lemon Cheesecake yesterday – at it both as a meal and a snack >:) totally awesome!

    • That’s great Dana!!! That was one of my favorite recipes!! And I ate it as snack and part of a meal too! πŸ™‚ And you are 100% correct, the temperature doesn’t matter…it’s fall! πŸ˜‰

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