Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Pineapple Carrot Cake Bars

Pineapple Carrot Cake Bars

Yield: 36 Bars

This recipe is inspired by a recipe I found in fitness magazine. I have tweaked it to make it a cleaner choice. It is soooooo good!


  • 1 3/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1 cup packed dark brown sugar
  • 3/4 cup organic granulated cane sugar
  • 3 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 cup organic egg whites, slightly beaten (6-8 eggs depending on size)
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 3 cups shredded carrots
  • 1 cup pineapple
  • 1/2 cup shredded coconut
  • 2 cups sifted powdered sugar
  • 8 oz neufchatel cheese
  • 1 tbsp vanilla extract
  • 1 tsp agave syrup


  1. Preheat oven to 350’ Coat a 15x10in pan with cooking spray, Set aside.
  2. In a large mixing bowl stir together flours, brown sugar, cane sugar, cinnamon, baking powder, baking soda.
  3. In a medium bowl, stir together eggs, applesauce, and oil.
  4. Gradually stir into flour mixture.
  5. In a food processor add carrots and pineapple.
  6. Blend until mostly chopped and combined.
  7. Fold carrot mixture and coconut (Omit coconut is you are not a fan) into batter.
  8. Spread batter into pan and bake 25-30min until toothpick inserted in the middle comes out clean. Cool on a wire rack.
  9. In a medium bowl beat together cheese and powdered sugar until whipped and smooth.
  10. Spread over cooled cake.
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