Flourless Cottage Cheese Carrot Cake
This moist carrot cake is made with cottage cheese, oats, bananas, and pecans. It’s healthy, gluten-free, and high in protein.
Servings: 6 slices
Ingredients
- 2 bananas mashed
- 1 1/2 cup low fat cottage cheese blended
- 1 carrot grated
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 2 cups oats
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/3 cup pecans chopped
Topping
- 1/2 cup Greek yogurt
- 1/3 carrot grated
- Pecans chopped
- 2 tbsp maple syrup optional
Instructions
- Preheat the oven to 360F. Prepare your bread loaf pan (I used a 9x4) by spraying it with oil.
- In a bowl, combine mashed bananas, cottage cheese, carrot, vanilla extract and maple syrup. Combine well.
- Now, add in oats, cinnamon, and baking powder. Combine well.
- Finally, fold in chopped pecans.
- Transfer the mixture to the loaf pan, level out, and bake in the oven for 35-40 minutes.
- Once out of the oven, top up with a layer of Greek yogurt, grated carrots, and chopped pecans. If you love more sweetness in your cakes, drizzle with maple syrup or sweetener of your choice. Enjoy warm.
Video
Nutrition
Serving: 1 slice (6 oz) | Calories: 249kcal | Carbohydrates: 35g | Protein: 14g | Fat: 6.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.2g | Cholesterol: 3.2mg | Sodium: 329mg | Potassium: 393.8mg | Fiber: 5.2g | Sugar: 10g | Calcium: 137mg | Iron: 1.7mg