Flourless Cottage Cheese Carrot Cake

Flourless cottage cheese carrot cake is the perfect combination of wholesome ingredients and irresistible flavor. This high-protein dessert skips refined flour, instead relying on oats, cottage cheese, bananas, and carrots to create a moist, nutritious treat. Whether you’re following a gluten-free lifestyle or simply looking for a healthier dessert option, this cake delivers big on taste without the guilt. Plus, it’s naturally sweetened and packed with fiber, making it a perfect option for a post-workout snack or a cozy afternoon pick-me-up.

Why You’ll Love This Flourless Cottage Cheese Carrot Cake

You’re going to love this flourless carrot cake for so many reasons. First, it’s incredibly easy to make with pantry staples and a few fresh ingredients. It has a moist, fluffy texture thanks to the blended cottage cheese and mashed bananas, while the pecans add a pleasant crunch. The warm cinnamon spice pairs beautifully with the natural sweetness of carrots and maple syrup. And let’s not forget the creamy Greek yogurt topping that adds a cool, tangy finish. It’s a satisfying treat that feels indulgent but supports your health goals.

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups low-fat cottage cheese, blended until smooth
• 1 large carrot, grated
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 2 cups oats
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/3 cup pecans, chopped

Topping

• 1/2 cup Greek yogurt
• 1/3 carrot, grated
• Chopped pecans
• 2 tablespoons maple syrup (optional)

Step-by-Step: How to Make Flourless Cottage Cheese Carrot Cake

1. Preheat your oven to 360°F (182°C). Lightly spray a 9×4 inch loaf pan with oil or line it with parchment paper.
2. In a large mixing bowl, mash the bananas until smooth. Add in the blended cottage cheese, grated carrot, vanilla extract, and maple syrup. Stir until everything is well combined.
3. Mix in the oats, cinnamon, and baking powder. Stir again to evenly distribute the dry ingredients.
4. Fold in the chopped pecans.
5. Pour the batter into your prepared loaf pan, using a spatula to smooth the top.
6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Remove from the oven and let it cool slightly.
8. Top with a layer of Greek yogurt, then sprinkle with grated carrot and chopped pecans. Drizzle with maple syrup if desired.
9. Slice and enjoy warm or chilled.

Helpful Tips

• Use very ripe bananas for maximum sweetness and flavor.
• Blend the cottage cheese thoroughly to avoid a lumpy texture.
• Quick oats or rolled oats both work well in this recipe.
• Allow the cake to cool before adding the topping to prevent melting.
• Store leftovers in an airtight container in the fridge to maintain freshness.

Substitutions And Variations

• Swap pecans for walnuts or sunflower seeds for a nut-free option.
• Add raisins or chopped dates for extra natural sweetness.
• Use dairy-free yogurt and cottage cheese alternatives to make it fully dairy-free.
• Add a scoop of protein powder to increase protein content.
• Spice it up with nutmeg or ginger for a holiday-inspired twist.

Storage Instructions

Store your flourless cottage cheese carrot cake in an airtight container in the refrigerator for up to 5 days. To keep it longer, wrap each slice securely and store in the freezer for up to three months. To serve, thaw overnight in the fridge or warm in the microwave for 20–30 seconds.

Nutritional Information

Each slice (about 6 oz) contains approximately:

• Calories: 249 kcal
• Carbohydrates: 35 g
• Protein: 14 g
• Fat: 6.9 g
• Saturated Fat: 1.1 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 3.2 g
• Cholesterol: 3.2 mg
• Sodium: 329 mg
• Potassium: 393.8 mg
• Fiber: 5.2 g
• Sugar: 10 g
• Calcium: 137 mg
• Iron: 1.7 mg

Serving Suggestions

• Serve warm with a drizzle of honey or extra maple syrup.
• Pair with a cup of chai tea or a latte for a cozy afternoon treat.
• Top with fresh berries for added color and flavor.
• Add a sprinkle of cinnamon or a few coconut flakes for a decorative touch.

Frequently Asked Questions About Flourless Cottage Cheese Carrot Cake

Can I make this cake without bananas? Yes, you can substitute the bananas with unsweetened applesauce or pumpkin puree. Use about 1 cup for the same moisture and sweetness balance.

Is this recipe gluten-free? Yes, as long as you use certified gluten-free oats, this cake is entirely gluten-free.

What kind of cottage cheese should I use? Low-fat or full-fat cottage cheese both work well. Just be sure to blend it until smooth before adding to the batter.

Can I skip the pecans? Absolutely. If you prefer a nut-free version or have allergies, just leave them out or replace them with seeds or dried fruit.

How do I know when the cake is done baking? Insert a toothpick into the center of the cake. The cake is done when it comes out clean or with just a few moist crumbs.

Final Thoughts

Thank you for joining me in making this wholesome and delicious flourless cottage cheese carrot cake. It’s a recipe close to my heart because it’s simple to prepare, full of flavor, and feels like a nourishing indulgence. I love how the natural sweetness of bananas and carrots pairs with the creamy richness of cottage cheese and the satisfying crunch of pecans. Whether you’re baking for family, friends, or just for yourself, I hope this cake brings warmth and joy to your kitchen. Happy baking and thank you for being a part of this food-loving community!

Join us on Pinterest for new mouthwatering recipes every day!

Flourless Cottage Cheese Carrot Cake

---

• Author: lisa
• Total Time: 50 minutes
• Yield: 6 slices 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Flourless Cottage Cheese Carrot Cake is a moist, gluten-free treat made with bananas, oats, carrots, and cottage cheese. High in protein and naturally sweetened, it’s perfect for a healthy dessert or post-workout snack. Easy to make and topped with creamy Greek yogurt, this cake is a must-try. Save the recipe and bake it today!

---

Ingredients

Scale 1x2x3x

2 ripe bananas, mashed

1 1/2 cups low-fat cottage cheese, blended until smooth

1 large carrot, grated

1 teaspoon vanilla extract

1 tablespoon maple syrup

2 cups oats

2 teaspoons cinnamon

1 teaspoon baking powder

1/3 cup pecans, chopped

Topping:

1/2 cup Greek yogurt

1/3 carrot, grated

Chopped pecans

2 tablespoons maple syrup (optional)

---

Instructions

• Preheat your oven to 360°F (182°C). Lightly spray a 9×4 inch loaf pan with oil or line it with parchment paper.
• In a large mixing bowl, mash the bananas until smooth. Add in the blended cottage cheese, grated carrot, vanilla extract, and maple syrup. Stir until everything is well combined.
• Mix in the oats, cinnamon, and baking powder. Stir again to evenly distribute the dry ingredients.
• Fold in the chopped pecans.
• Pour the batter into your prepared loaf pan, using a spatula to smooth the top.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Remove from the oven and let it cool slightly.
• Top with a layer of Greek yogurt, then sprinkle with grated carrot and chopped pecans. Drizzle with maple syrup if desired.
• Slice and enjoy warm or chilled.

Notes

Use very ripe bananas for the best flavor and natural sweetness.

Make it nut-free by swapping pecans with seeds.

Store in the fridge for up to 5 days or freeze slices for up to 3 months.

Be sure to blend the cottage cheese to keep the texture smooth.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (6 oz)
• Calories: 249 kcal
• Sugar: 10g
• Carbohydrates: 35g
• Protein: 14g