Cottage Cheese Carrot Cake Bars

Why You’ll Love This Recipe

I love how these bars combine the comfort of carrot cake with wholesome, high-protein ingredients. The cottage cheese adds creaminess and boosts the protein, while almond or oat flour keeps them gluten-free and soft. They’re lightly spiced, perfectly moist, and just sweet enough — ideal for those who want a healthier treat without compromising flavor. I enjoy them as breakfast, post-workout fuel, or a smart dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 large eggs
½ cup almond flour (or oat flour for a softer texture)
2 tablespoons honey or maple syrup (optional)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
Pinch of salt
1 cup grated carrots
Optional: 2 tablespoons chopped walnuts or raisins

Directions

1. I preheat the oven to 350°F and line an 8×8 baking pan with parchment paper or lightly grease it.

2. In a blender or food processor, I blend the cottage cheese, eggs, honey or maple syrup, and vanilla extract until smooth.

3. In a mixing bowl, I combine the almond flour, cinnamon, nutmeg, baking powder, and salt.

4. I pour the wet mixture into the dry ingredients and stir until just combined.

5. I fold in the grated carrots and, if I’m using them, the walnuts or raisins.

6. I pour the batter into the prepared baking pan and spread it evenly.

7. I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the bars cool completely before slicing into 8 squares.

Servings and timing

This recipe makes 8 bars. It takes about 10 minutes to prep and 25–30 minutes to bake, so I have a healthy snack or breakfast ready in about 40 minutes.

Variations

Sometimes I add a dash of ginger or allspice for extra warmth. For a dairy-free option, I’ve used a plant-based cottage cheese and it works surprisingly well. I also like topping the bars with a smear of Greek yogurt or a drizzle of almond butter for an extra treat. If I’m not counting carbs, I use oat flour for a softer texture.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 5 days. They’re delicious cold or room temp, but I also warm them in the microwave for about 10–15 seconds for a soft, cake-like texture. They also freeze well — I wrap each bar individually and thaw them overnight in the fridge.

FAQs

Can I make these without a blender?

Yes, I’ve whisked the wet ingredients by hand. The texture won’t be as smooth, but it still bakes up nicely.

Are these gluten-free?

If I use almond flour or certified gluten-free oat flour, then yes — the bars are fully gluten-free.

Can I skip the sweetener?

Absolutely. I often leave out the honey or maple syrup when I want a low-sugar version, and the natural sweetness from the carrots still comes through.

What’s the best way to grate the carrots?

I prefer using the fine side of a box grater so the carrots blend well into the batter. Pre-shredded carrots are a bit too coarse for my taste.

Can I double the recipe?

Yes, I double the ingredients and bake in a 9×13 pan. I just keep an eye on the bake time — it may take 5–10 minutes longer.

Conclusion

These Cottage Cheese Carrot Cake Bars are my favorite way to enjoy dessert flavors in a protein-packed, low-sugar form. With just the right amount of spice, a moist texture, and wholesome ingredients, they’re perfect for any time of day. Whether I grab one for breakfast or an afternoon pick-me-up, they always leave me satisfied without the sugar crash.