Description
These No Sugar Cottage Cheese Carrot Cake Bars are a moist and wholesome treat, naturally sweetened with ripe bananas and packed with grated carrots and protein-rich cottage cheese. Featuring oat flour and warm spices like cinnamon and nutmeg, they offer a nutritious twist on traditional carrot cake, perfect as a healthy snack or dessert option without added sugar.
Ingredients
Scale
Wet Ingredients
- 2 large ripe bananas
- 2 eggs
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup finely grated carrots
- 1 ½ cups oat flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal and cleanup.
- Mash Bananas: In a large bowl, mash the ripe bananas until you have a smooth, lump-free consistency to naturally sweeten the batter.
- Mix Wet Ingredients: Add the eggs, cottage cheese, and vanilla extract to the mashed bananas, whisking thoroughly until the mixture is fully combined and creamy.
- Add Dry Ingredients: Stir in the grated carrots, oat flour, cinnamon, nutmeg, baking powder, baking soda, and salt to the wet mixture. Mix well until a thick, evenly blended batter forms.
- Prepare Batter in Pan: Spread the thick batter evenly into the prepared baking pan, ensuring it’s smooth and level for even baking.
- Bake: Bake in the preheated oven for 25–28 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Cool and Slice: Allow the carrot cake bars to cool completely in the pan. Once cooled, slice into 9 squares and serve.
Notes
- Use ripe bananas for natural sweetness without adding sugar.
- You can substitute oat flour with almond flour for a gluten-free option, but texture may vary.
- Ensure the bars cool fully before slicing to prevent crumbling.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These bars can be frozen for up to 2 months; thaw before serving.
