Introduction

Cottage Cheese Carrot Cake Bars are a moist and healthy twist on the classic carrot cake. These bars are easy to make, packed with wholesome ingredients, and perfect for a nutritious snack or breakfast treat.

A stack of three square carrot cake bars sits on a white marbled surface, showing each layer clearly. The bottom layer is a dense, moist cake filled with visible orange carrot shreds and bits of nuts, having a light brown and orange mix color with a slightly crumbly texture. On top of this is a creamy, smooth white frosting layer that covers the entire top of the cake bars evenly. The topmost layer features white icing drizzled in thick, straight lines across the bars and small, thin shredded carrot pieces scattered on top for decoration. The overall look is rich and textured with a warm color palette. 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.
Step 2: In a bowl, whisk together the cottage cheese, eggs, maple syrup (if using), and vanilla extract until smooth.
Step 3: Add the almond or oat flour, baking powder, cinnamon, salt, and grated carrot to the wet ingredients. Stir until combined. Fold in the chopped nuts if using.
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 bars. Serve and enjoy.

Tips & Variations

Try swapping almond flour with oat flour for a milder flavor and gluten-free option.
Add a pinch of nutmeg or ginger for a spicier carrot cake taste.
If you prefer a sweeter bar, increase the maple syrup or honey slightly but taste the batter first.
For added moisture, mix in a few tablespoons of unsweetened applesauce.

Storage

Store the carrot cake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Two square pieces of carrot cake bars are stacked on a white plate with a thin brown rim, placed on a white marbled surface. Each bar has two main layers: a bottom light brown cake layer with visible orange carrot bits, and a top crunchier golden brown layer with small, crunchy pieces. White icing is drizzled on top in three thick lines, contrasting with the textured top layer. In the blurred background, more bars are seen on a cooling rack. 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 may be less moist and the bars slightly denser.

Are these bars suitable for a gluten-free diet?

Yes, using almond flour or oat flour labeled gluten-free makes this recipe naturally gluten-free.

Cottage Cheese Carrot Cake Bars Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

These Cottage Cheese Carrot Cake Bars are a healthy and delicious twist on classic carrot cake. Packed with protein-rich cottage cheese, grated carrots, and whole-grain almond or oat flour, these bars are lightly sweetened with natural maple syrup or honey. They make a perfect snack or breakfast option that’s gluten-free, nutritious, and easy to prepare in under an hour.

Author: Ella
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

Wet Ingredients

1 cup cottage cheese
2 large eggs
2–3 tbsp maple syrup or honey (optional)
1 tsp vanilla extract

Dry Ingredients

½ cup almond flour (or oat flour)
½ tsp baking powder
¼ tsp cinnamon
Pinch of salt

Vegetable

½ cup grated carrot

Optional

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 the mixture becomes smooth and well combined.
Add Dry Ingredients and Carrot: Add the almond or oat flour, baking powder, cinnamon, salt, and grated carrot to the wet mixture. Stir gently until all the ingredients are evenly incorporated. If you are using nuts, fold them in now.
Transfer Batter: Pour the batter into the prepared baking dish and smooth the surface with a spatula to distribute evenly.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the surface is set and a toothpick inserted in the center comes out mostly clean.
Cool and Slice: Allow the baked bars to cool in the dish for at least 10 minutes. Once cooled, slice into 9 bars and serve.

Notes

For a nut-free version, omit the walnuts or pecans.
Use maple syrup or honey according to your preferred sweetness or dietary restrictions.
Grate carrots finely for better texture integration.
Storage: Keep bars refrigerated in an airtight container for up to 5 days.
These bars can be frozen for up to 1 month; thaw before serving.
Almond flour lends a nuttier flavor, oat flour provides a milder taste and can be friendlier for those with nut allergies.

Keywords: Cottage cheese carrot cake bars, gluten-free snack bars, healthy carrot cake, protein snack, baked carrot bars