Warm cinnamon-spiced carrot cake bars covered with a tangy cream cheese frosting. These are gluten-free and packed with almost 10 grams of protein per bar. They’re also grain free and high in protein.

Carrot cake has always been one of my favorite desserts. But between the butter, oil, and all that sugar, it’s something I leave for once in a while.

I decided to create these cottage cheese carrot cake bars to help me satisfy my carrot cake cravings without affecting my health goals.

They are made with cottage cheese and Greek yogurt to boost the protein, a blend of gluten-free flours, and just a bit of coconut oil.

The result is a square that tastes just like the original version, but with less than 300 calories per bar and almost 10 grams of protein.

Ingredients and Substitutes

CARROT CAKE BARS

Cottage cheese, drained for 10 minutes (1 cup) – Swap with Greek yogurt, ricotta cheese, or blended silken tofu for a dairy-free alternative.

Large eggs (4)

Coconut oil, melted (1/2 cup) – Replace with melted ghee/butter or avocado oil.

Vanilla extract (2 tsp) – Substitute with vanilla bean paste or almond extract.

Superfine blanched almond flour (2 cups) – I’ve only tested this with superfine blanched almond flour, so I can’t recommend a swap.

Coconut flour (3 tbsp) – I’ve only tested this with coconut flour, so I can’t recommend a swap.

Caster sugar (1/2 cup) – You can also use granulated sugar, light brown sugar, or erythritol for a sugar-free alternative.

Baking powder (1 tsp)

Cinnamon (1 1/2 tsp) – Swap with pumpkin spice for a different flavor alternative.

Salt (1/4 tsp)

Finely shredded carrot, plus a little extra for topping (1 cup) – While you could use other ingredients (like zucchini), this is the star dish. I recommend keeping it.

FROSTING

Light cream cheese, softened (1/2 cup) – Use a full-fat version or mascarpone.

Greek yogurt (1/2 cup) – Replace with a plant-based yogurt alternative.

Maple syrup (1 1/2 tbsp) – Substitute with honey, agave, or liquid stevia.

How to Make Cottage Cheese Carrot Cake Bars

Step 1. Preheat your oven to 350F and prepare an 8×8 inch square baking sheet by lining it with parchment paper. Place the drained cottage cheese into a blender and blend until smooth.

Then, add the melted coconut oil and vanilla. Blend again until smooth.

Step 2. Pour the mix into a large bowl. Now, add the almond flour, coconut flour, caster sugar, baking powder, cinnamon, and salt.

Give all the ingredients a good stir until it creates a thick batter.

Step 3. Fold in 1 cup finely shredded carrot, leaving a bit to sprinkle on top.

Step 4. Spread the batter evenly into the baking dish.

Step 5. Place it in the oven and bake 30-35 minutes, until the center is set and a toothpick comes out clean. Remove it from the oven and let it cool completely.

Step 6. Beat or whisk the softened cream cheese, Greek yogurt, and maple syrup until it’s smooth and creamy. Spread the frosting evenly over the carrot cake.

Step 7. Sprinkle the rest of the carrots on top.

Step 8. Slice into 12 bars and keep it in the fridge until you are ready to serve it.

My Tips & Tricks

1. Drain the cottage cheese: Let it sit in a fine mesh strainer for the full 10 minutes to keep excess liquid out of the batter. That way your bars won’t turn out soggy.
2. Don’t overmix the batter: Stir just until it is combined. Overmixing the batter can result in gummy bars.
3. Chill before frosting: When you put frosting on a warm cake, the topping will slide right off instead of setting into that classic thick layer.