Cottage Cheese Carrot Cake Bars
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.
Servings: 12 bars
Ingredients
Carrot Cake Bars
- 1 cup cottage cheese drained for 10 minutes
- 4 large eggs
- 1/2 cup coconut oil melted
- 2 tsp vanilla extract
- 2 cups superfine blanched almond flour
- 3 tbsp coconut flour
- 1/2 cup caster sugar
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup finely shredded carrot plus a little extra for topping
Frosting
- 1/2 cup light cream cheese softened
- 1/2 cup Greek yogurt
- 1 1/2 tbsp maple syrup
Instructions
- Preheat oven to 350F and line an 8x8-inch square baking dish with parchment paper.
- Blend the drained cottage cheese until smooth.
- Add the eggs, melted coconut oil, and vanilla to the blended cottage cheese and blend again until combined.
- Transfer to a large bowl. Add the almond flour, coconut flour, caster sugar, baking powder, cinnamon, and salt. Stir until just combined. The batter will be thick.
- Fold in 1 cup finely shredded carrot, reserving a tiny amount for sprinkling on top.
- Spread the batter evenly into the prepared baking dish.
- Bake for 30-35 minutes, until the center is set and a toothpick inserted into the middle comes out clean.
- Let cool completely.
- Beat or whisk the softened cream cheese, Greek yogurt, and maple syrup until smooth and creamy.
- Spread the frosting evenly over the chilled carrot cake.
- Sprinkle the reserved shredded carrot over the top.
- Slice into 12 bars and keep refrigerated until ready to serve.
Nutrition
Serving: 1 bar (4 oz) | Calories: 287kcal | Carbohydrates: 17.6g | Protein: 9.8g | Fat: 20.7g | Saturated Fat: 9.7g | Cholesterol: 73mg | Sodium: 225mg | Fiber: 2.8g | Sugar: 12.6g