Moist & Guilt-Free Flourless Cottage Cheese Carrot Cake (14g Protein!)

First off, thank you for being here! I’m so excited to share this recipe because it’s one of those “wait, really?!” desserts. My mom’s exact words when she tried it were: “Write this recipe down for me—I can’t believe it has no flour!” 😍

This flourless cottage cheese carrot cake is moist, naturally sweet, gluten-free, and packed with 14g of protein per serving. Honestly? I think it tastes even better than the classic carrot cake I grew up with.

Before we dive in, don’t forget to subscribe to my email list for more high-protein, family-approved recipes like this one.

Overview of Recipe Content

This carrot cake is the perfect balance of indulgence and nourishment. Whether you’re serving it for a cozy Sunday brunch, bringing it to Easter, or meal-prepping a week’s worth of healthier desserts, this recipe fits the bill beautifully.

Why you’ll love it:

• Flourless = gluten-free, but still ultra-moist and tender.
• Packed with protein from cottage cheese and eggs.
• Naturally sweetened with bananas and carrots.
• Tastes like dessert, fuels like a balanced snack.

Flavor profile:
Sweet from bananas and carrots, tangy from cottage cheese, warmly spiced with cinnamon and nutmeg. Think comfort food meets wholesome upgrade.

Health benefits:

• 14g protein per slice.
• No refined flour.
• Gluten-free & family-friendly.

Ingredients:

PIN IT

• 2 ripe bananas, mashed
• 1 ½ cups low-fat cottage cheese (blended smooth)
• 3 large eggs
• 1 ½ cups grated carrots
• ½ cup oat flour or almond flour (optional if you want denser texture)
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 2 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

Tools needed:

• Blender or food processor (to smooth cottage cheese)
• Mixing bowls
• Whisk or spatula
• 9×9 baking pan or round cake pan
• Grater for carrots

Substitutions:

• Cottage cheese → Greek yogurt for tangier flavor.
• Bananas → Applesauce or pumpkin puree.
• Honey → Maple syrup or date syrup.
• Walnuts → Pecans, almonds, or sunflower seeds.

How to Make Flourless Cottage Cheese Carrot Cake

PIN IT

1. Prep your oven & pan. Preheat oven to 350°F (175°C). Grease or line your baking pan with parchment paper.
2. Blend the base. In a blender, combine cottage cheese, bananas, eggs, honey, and vanilla until smooth. It should look like creamy custard.
3. Mix dry ingredients. In a large bowl, whisk together oat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine wet + dry. Pour the cottage cheese mixture into the dry bowl. Fold gently until combined.
5. Add carrots & extras. Stir in grated carrots, nuts, and raisins. The batter will be thick and cozy-looking!
6. Bake. Spread batter evenly into the prepared pan. Bake 35–40 minutes, or until a toothpick comes out mostly clean.
7. Cool & enjoy. Let it cool before slicing. (Optional: top with Greek yogurt “frosting” mixed with a touch of honey.)

The smell of cinnamon and baked bananas will fill your kitchen—prepare yourself for happy neighbors knocking!

What to Serve with Flourless Cottage Cheese Carrot Cake

• A dollop of Greek yogurt or cream cheese frosting.
• Fresh berries for a burst of color and freshness.
• A hot cup of chai tea or a creamy latte.

Tips for Making It Perfect

• Grate carrots finely for even baking and a softer texture.
• Don’t overblend once carrots are added; you want texture.
• Test early! Ovens vary, so check at 30 minutes.
• For extra protein, stir in a scoop of vanilla protein powder.

Storage Instructions

• Room temp: Store in airtight container for 2 days.
• Fridge: Lasts up to 5 days.
• Freezer: Slice and freeze for up to 2 months. Reheat in microwave or oven.

General Information

Carrot cake has a long history dating back to medieval times when sweeteners were scarce and carrots were used in desserts. This modern version flips tradition on its head—swapping flour and butter for cottage cheese and bananas.

It’s seasonal for spring holidays like Easter, but I make it year-round as a healthier dessert.

Frequently Asked Questions

1. Can I make this dairy-free?
Yes! Swap cottage cheese with soy yogurt or dairy-free Greek yogurt.

2. Can I skip bananas?
Use pumpkin puree or applesauce instead.

3. How do I make it more indulgent?
Add cream cheese frosting or fold in chocolate chips.

4. Is it okay to use full-fat cottage cheese?
Absolutely—it makes it creamier and richer.

5. Can I make muffins instead of cake?
Yes! Bake at 350°F for 18–20 minutes.

PIN IT

Conclusion

This flourless cottage cheese carrot cake is proof that healthy can be downright indulgent. Moist, spiced, and naturally sweet—it’s the kind of recipe you’ll want to pass down. My mom already requested it for her recipe box!

If you loved this, try my other high-protein bakes:

• Protein Cookie Dough

Interactive Elements

If you make this cake, I’d love to see it! Leave a review in the comments below, or share a photo on Pinterest (follow me here) or tag me on Instagram @poulefrecipe.

Nutritional Information (per slice, serves 9)

Calories	Protein	Carbs	Fat	Fiber	Sugar
210	14g	24g	6g	4g	12g

Print