Introduction

Cottage Cheese Carrot Cake Bars are a moist, wholesome treat that combines the sweetness of carrots with the creamy texture of cottage cheese. These bars are perfect for a quick snack or a healthy dessert without the guilt.

Two square pieces of carrot cake bars are stacked on a white plate with a thin brown rim. Each bar shows a textured, crumbly brown base with visible small orange carrot bits and darker specks, likely spices. A thick white icing drizzle runs in three lines across the top piece, giving a glossy and creamy contrast to the rough surface of the cake. In the background, more bars are blurred on a metal rack. The plate sits on a white marbled texture surface. 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 your 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 (if using), and vanilla extract until the mixture is smooth.
Step 3: Add the almond or oat flour, baking powder, cinnamon, salt, and grated carrot to the wet ingredients. Stir until just combined. Fold in the chopped nuts if you are using them.
Step 4: Pour the batter into the prepared baking dish and smooth the top 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: Allow the bars to cool for at least 10 minutes before slicing into 9 equal pieces.

Tips & Variations

For a nut-free version, simply omit the walnuts or pecans.
Try adding a pinch of nutmeg or ginger for extra spice.
If you prefer a sweeter bar, increase the maple syrup or honey slightly.
Use oat flour for a gluten-free alternative, or swap almond flour for a nuttier flavor.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months—just thaw overnight in the fridge before enjoying. Reheat gently in the microwave if desired.

How to Serve

The image shows a close-up of a stack of three carrot cake bars with two layers. The bottom layer is dense and textured with visible orange carrot shreds and small bits that look like nuts or oats in a brown cake base. The top layer is a smooth, creamy white frosting with white drizzle lines on the top bar. The bars have a slightly crumbly edge and are stacked at a slight angle on a white marbled surface, with more bars blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or oat flour?

Yes, you can substitute regular all-purpose flour, but the texture will be slightly different and less gluten-free.

Can these bars be made dairy-free?

Since cottage cheese is the base, it’s difficult to make this recipe dairy-free without changing the texture significantly. You might try replacing it with a plant-based yogurt, but results may vary.

Cottage Cheese Carrot Cake Bars Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

These Cottage Cheese Carrot Cake Bars are a moist, protein-packed treat perfect for a healthy snack or quick breakfast. Made with wholesome ingredients like cottage cheese, grated carrot, and almond flour, they offer a delightful balance of sweetness and spice, enhanced with optional nuts for added texture. Baked to perfection, they are easy to prepare and naturally gluten-free.

Author: Sophie
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 the 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 medium bowl, whisk together the cottage cheese, eggs, maple syrup or honey if using, and vanilla extract until the mixture is smooth and well blended.
Add dry ingredients and carrot: To the wet ingredients, add almond or oat flour, baking powder, cinnamon, salt, and grated carrot. Stir the mixture gently until everything is fully combined. If desired, fold in the chopped walnuts or pecans for extra crunch.
Transfer batter to dish: Pour the batter into the prepared baking dish and smooth the top with a spatula to ensure even cooking.
Bake the bars: Bake in the preheated oven for 25–30 minutes, or until the surface is set and a toothpick inserted into the center comes out mostly clean without wet batter.
Cool and serve: Allow the bars to cool in the baking dish for at least 10 minutes before slicing into 9 bars. This helps them firm up and makes them easier to cut.

Notes

You can substitute almond flour with oat flour to make the recipe nut-free.
The maple syrup or honey is optional; reduce or omit for less sweetness.
Chopped walnuts or pecans add texture but can be left out for a nut-free version.
Store bars in an airtight container in the refrigerator for up to 5 days.
These bars can be enjoyed cold or warmed slightly before serving.

Keywords: cottage cheese, carrot cake bars, healthy snack, gluten free, protein bars, almond flour, baked bars, vegetarian snack