Description
This moist, flourless cottage cheese carrot cake is gluten-free, naturally sweetened, and packed with 14g of protein per slice. A healthy twist on the classic carrot cake your family will love.
Ingredients
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)
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)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
2. Blend cottage cheese, bananas, eggs, honey, and vanilla until smooth.
3. In a separate bowl, whisk oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Pour the cottage cheese mixture into the dry ingredients and stir until just combined.
5. Fold in grated carrots, walnuts, and raisins.
6. Spread batter into prepared pan and bake for 35–40 minutes, until a toothpick comes out mostly clean.
7. Cool before slicing. Optional: top with Greek yogurt frosting.
Notes
For dairy-free: use Greek-style soy yogurt instead of cottage cheese.
For sweeter cake: add 2–3 tbsp brown sugar or coconut sugar.
Bake as muffins for 18–20 minutes at 350°F.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg