High-Protein Cottage Cheese Carrot Cake Bars
These Cottage Cheese Carrot Cake Bars are soft, lightly spiced, and topped with a creamy, tangy frosting that makes them feel like a proper treat. Each bar delivers about 8 grams of protein, with no protein powder needed, just real ingredients like eggs, cottage cheese, almond flour, and Greek yogurt.
Servings: 16 servings
Calories: 228kcal
Ingredients
Carrot Bars
- 2 cups almond flour superfine, blanched
- 3 tbsp coconut flour
- 3/4-1 cup carrot finely shredded
- 4 eggs large, room temperature
- 1/2 cup coconut oil melted
- 1 cup cottage cheese
- 1 cup granulated sweetener
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
Creamy Frosting
- 1 cup cream cheese light, softened
- 1/2 cup Greek yogurt or blended cottage cheese
- 1/4 cup powdered sweetener or more to taste
Instructions
Prep the Pan
- Preheat your oven to 350°F (180°C).
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides so you can easily lift the cake out later.
Blend the Cottage Cheese
- Add the cottage cheese to a blender and blend until completely smooth and creamy. This step removes any curds and helps create a soft, even texture in the cake.
Add the Wet Ingredients
- To the blended cottage cheese, add the eggs, melted coconut oil, and vanilla extract. Blend again for 20–30 seconds until fully combined and smooth.
Mix the Dry Ingredients
- Then mix in the almond flour, coconut flour, baking powder, cinnamon, salt, and sweetener.
Combine Everything
- Using a spatula, gently mix until just combined. The batter will be thick.
- Fold in the shredded carrots until evenly distributed throughout the batter.
Bake
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Let the cake cool completely in the pan, then chill it in the fridge before frosting for the best texture.
Make the Cream Cheese Frosting
- In a bowl, beat together the cream cheese, powdered sweetener, Greek yogurt and vanilla extract until smooth and creamy.
- If you prefer a softer frosting, mix in a little Greek yogurt until it reaches your desired consistency.
Frost, Slice, and Enjoy
- Spread the cream cheese frosting over the chilled cake.
- Lift it out using the parchment paper, slice into squares, and serve.
- Store leftovers in the fridge for up to 5 days. You can also freeze the cake, frosted or unfrosted.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 147mg | Potassium: 77mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1271IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 1mg | Net Carbs: 4g