Introduction

These Cottage Cheese Carrot Cake Bars are a healthy twist on a classic dessert. Moist and lightly sweetened, they make a perfect snack or breakfast treat packed with protein and natural ingredients.

The image shows a stack of three square carrot cake bars on a white marbled surface. Each bar has two visible layers: a bottom layer of moist carrot cake with visible orange carrot pieces and a slightly crumbly texture, and a top layer of smooth, creamy white frosting. The frosting is decorated with thin white icing lines drizzled across the top of the bars. The carrot cake has a rich brown color with orange specks from the carrots, and the bars appear thick and dense, with the top bar slightly tilted to reveal the layers clearly in a close-up view. In the blurred background, more bars are visible, enhancing the focus on the main stack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese
2 large eggs
½ cup almond flour (or oat flour)
½ cup grated carrot
2–3 tbsp maple syrup or honey (optional)
1 tsp vanilla extract
½ tsp baking powder
¼ tsp cinnamon
Pinch of salt
Optional: 2–3 tbsp chopped walnuts or pecans

Instructions

Step 1: Preheat the oven to 350 °F (175 °C). Line an 8×8‑inch baking dish with parchment paper or lightly grease it to prevent sticking.
Step 2: In a bowl, whisk together the cottage cheese, eggs, maple syrup or honey (if using), and vanilla extract until smooth and well combined.
Step 3: Add the almond or oat flour, baking powder, cinnamon, salt, and grated carrot to the wet mixture. Stir until just combined. Gently fold in the chopped nuts if using.
Step 4: Pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
Step 5: Bake for 25–30 minutes, or until the surface is set and a toothpick inserted into the center comes out mostly clean.
Step 6: Remove from the oven and allow to cool for at least 10 minutes before slicing into 9 bars.

Tips & Variations

For a nut-free version, simply omit the chopped walnuts or pecans.
Use oat flour for a grain-based alternative that’s still gluten-free.
Add a handful of raisins or dried cranberries for extra sweetness and texture.
Adjust the maple syrup or honey to your desired level of sweetness or omit entirely for a less sweet bar.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen individually wrapped for up to 2 months. Reheat briefly in the microwave or enjoy cold as a quick snack.

How to Serve

Two square pieces of carrot cake bars are stacked on a white plate. The bottom layer is a moist, light brown cake with visible small chunks of orange carrot throughout. The top layer is a crispy, crumbly topping also mixed with small carrot pieces, covered with three thick, white lines of icing drizzled across it. In the background, more similar bars are slightly out of focus on a rack. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese works fine, though the texture may be slightly less creamy.

Are these bars gluten-free?

If you use almond flour or certified gluten-free oat flour, the bars are gluten-free.

Cottage Cheese Carrot Cake Bars Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

These Cottage Cheese Carrot Cake Bars are a moist and healthy twist on traditional carrot cake, combining protein-rich cottage cheese with the natural sweetness of grated carrots and optional nuts. Perfect for a nutritious breakfast or snack, they are lightly sweetened with maple syrup or honey and baked to perfection in a single dish.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 9 bars 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 cup cottage cheese
2 large eggs
½ cup almond flour (or oat flour)
½ cup grated carrot
2–3 tbsp maple syrup or honey (optional)
1 tsp vanilla extract
½ tsp baking powder
¼ tsp cinnamon
Pinch of salt
2–3 tbsp chopped walnuts or pecans (optional)

Instructions

Preheat Oven: Preheat your oven to 350 °F (175 °C). Prepare an 8×8‑inch baking dish by lining it with parchment paper or lightly greasing it to prevent sticking.
Mix Wet Ingredients: In a mixing bowl, whisk together the cottage cheese, eggs, maple syrup or honey if using, and vanilla extract until you achieve a smooth mixture with no lumps.
Combine Dry Ingredients: Add the almond or oat flour, baking powder, cinnamon, salt, and grated carrot into the wet mixture. Stir gently until all the ingredients are evenly combined. If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Transfer Batter: Pour the batter into the prepared baking dish and smooth the top with a spatula to ensure an even layer.
Bake: Place the dish in the oven and bake for 25 to 30 minutes, or until the surface is set and a toothpick inserted into the center comes out mostly clean.
Cool and Slice: Remove the bars from the oven and allow them to cool for at least 10 minutes. Once cooled, slice into 9 bars for serving.

Notes

You can substitute almond flour with oat flour for a different texture and flavor.
Maple syrup or honey can be omitted for a lower sugar version.
Add nuts for extra crunch or leave them out to keep it nut-free.
Store bars in an airtight container in the refrigerator for up to 4 days.
These bars make a great protein-packed breakfast or snack option.

Keywords: cottage cheese, carrot cake bars, healthy snack, gluten free, protein bars, baked carrot bars, nutty carrot cake, breakfast bars