Enjoy this moist, flavorful carrot cake made with cottage cheese, bananas, oats, and pecans. It’s gluten-free and protein-packed.

Carrot cake is such a staple of a dessert, and I absolutely love it. However, for the longest time, I couldn’t eat it.

And since all of the desserts that had flour were off the table, I had to become creative. This is one of these desserts I’ve created with a small catch. It has a ton of protein! 14g in total per slice!

And even though this carrot cake is packed with protein thanks to cottage cheese and Greek yogurt, the kiddos will still love it! Because it’s  naturally sweet from bananas and moist!

And let’s not even mention the delicious creamy frosting. Yummy.

I’ve served it at one of the dinners I’ve hosted recently while travelling and everyone just gobbled it up.

Ingredients and Substitutes

Bananas, mashed (2) – You can also use unsweetened applesauce.

Low fat cottage cheese, blended (1 1/2 cup) – Swap for ricotta cheese or plain Greek yogurt.

Carrot, grated (1) – There is no replacement for the star of the dish!

Vanilla extract (1 tsp)

Maple syrup (1 tbsp) – If you don’t have maple syrup, you can use honey or agave nectar.

Oats (2 cups) – For a lower-carb option, you can use almond flour or replace the oats with quinoa flakes.

Cinnamon (2 tsp)

Baking powder (1 tsp)

Pecans, chopped (1/3 cup) – For a nut-free version, you can add sunflower seeds or use walnuts or sliced almonds.

TOPPING

Greek yogurt (1/2 cup) – You can also use whipped coconut cream.

Carrot, grated (1/3) –

Pecans, chopped – Replace with chia seeds for a crunchy, nut-free version.

Maple syrup, optional (2 tbsp)

How to Make Flourless Cottage Cheese Carrot Cake

Step 1. Preheat your oven to 360°F and prepare a bread loaf pan by spraying it with oil (you can add parchment paper if you want to prevent it from sticking). I used a 9×4 bread loaf.

Grab a bowl and add the mashed bananas.

Step 2. Take the carrots and shred them. 

Step 3. In the bowl that has the mashed bananas, add cottage cheese, carrots, vanilla extract, and maple syrup.

Step 4. Give it a good stir to combine everything.

Step 5. Add the oats, cinnamon, and baking powder.

Step 6. Give it another mix to create a thick blend.

Step 7. Now add the crushed pecans.

Step 8. Fold in the pecans.

Step 9. Transfer the carrot cake mix to the bread loaf pan.

Step 10. Place the cake in the oven and bake for 35-40 minutes.

Step 11. Once it’s cooked, take it out of the oven, and it’s time to add the delicious frosting. Top it up with Greek yogurt, grated carrots, and chopped pecans.

If you want to add extra sweetness, you can drizzle some maple syrup or your desired sweetener. 

Step 12. Slice the cake and enjoy it warm.

How I Modify This Cake

• Make it Vegan: Replace the cottage cheese and Greek yogurt with plant-based alternatives like cashew cream or almond yogurt.
• Lower the Carbs: If you want to make it more keto-friendly, swap the bananas for mashed avocado (sweetened with stevia), replace the maple syrup with a low-carb sweetener, and use almond flour instead of oats.
• Add Some Crunch: Try adding some ground flaxseeds or chia seeds.
• Boost the Flavor: Add other delicious ingredients like raisins, shredded coconut, or even some dark chocolate chips.

My Storage Tips

Place any leftovers in an airtight container and keep them in the fridge for up to 3-4 days.

If you want to keep it for longer, you can do so. Slice the cake and wrap each piece in plastic wrap without the frosting on.

Place them in a freezer-safe bag and keep them in the freezer for up to 3 months.

However, if you are going to keep it in the freezer, I recommend not adding the toppings and adding them when you are ready to have it. That way, it has that fresh-out-of-the-oven feel.

My Other Flourless Desserts

• Flourless Banana Bread
• Flourless Protein Cake with Blueberries