Description
These no sugar cottage cheese carrot cake bars combine the nostalgic flavors of classic carrot cake with protein-packed cottage cheese and natural sweetness, creating a healthy dessert option that is moist and satisfying.
Ingredients
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper
- Step 2: In a large mixing bowl, combine the cottage cheese, mashed banana, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk vigorously until relatively smooth
- Step 3: Add the grated carrots to the wet mixture. Stir until evenly distributed
- Step 4: In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt
- Step 5: Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined
- Step 6: If using, fold in the chopped nuts and raisins
- Step 7: Pour the batter into your prepared pan. Spread evenly with a spatula
- Step 8: Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs
- Step 9: Cool completely in the pan on a wire rack for about an hour
- Step 10: Lift the bars out using the parchment overhang. Cut into 12 squares or 16 smaller bars
Notes
For a gluten-free version, swap the whole wheat flour with oat flour or almond flour.
For dairy-free, use blended silken tofu instead of cottage cheese.
To make these bars completely sugar-free, replace the maple syrup with monk fruit sweetener or stevia.
- Prep Time: 20 mins
- Cook Time: 32 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 145 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg