Dessert

Flourless Cottage Cheese Carrot Cake Recipe

Bynova cole December 2, 2025December 2, 2025

Introduction

This Flourless Cottage Cheese Carrot Cake is a moist and wholesome treat that combines natural sweetness from bananas and carrots with a satisfying texture from oats and pecans. It’s a nutritious twist on classic carrot cake, perfect for breakfast or a healthy dessert.

A rectangular carrot cake with one thick brown layer showing a moist, textured crumb filled with carrot bits and small nut pieces, topped with a smooth, thick layer of white cream cheese frosting. The frosting is sprinkled with bright orange shredded carrot and small chopped walnut pieces scattered across the top and around the base. The cake sits on a white marbled surface with a striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 bananas, mashed
1 1/2 cups 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

Step 1: Preheat the oven to 360°F. Prepare a 9×4 inch bread loaf pan by spraying it with oil.
Step 2: In a bowl, combine the mashed bananas, blended cottage cheese, grated carrot, vanilla extract, and maple syrup. Mix well until evenly combined.
Step 3: Add the oats, cinnamon, and baking powder to the wet ingredients. Stir thoroughly to combine.
Step 4: Fold in the chopped pecans gently.
Step 5: Transfer the mixture into the prepared loaf pan and level the surface with a spatula.
Step 6: Bake in the oven for 35 to 40 minutes, until the cake is set and lightly browned on top.
Step 7: Remove the cake from the oven and allow it to cool slightly. Spread a layer of Greek yogurt on top, then sprinkle with grated carrot and chopped pecans.
Step 8: Drizzle with maple syrup if you prefer extra sweetness. Serve warm and enjoy!

Tips & Variations

For a nut-free version, omit the pecans or substitute with sunflower seeds.
Add a pinch of nutmeg or ginger for extra warmth and spice.
Try swapping oats for gluten-free oats if you need a gluten-free cake.
If you want a creamier texture, use full-fat cottage cheese and Greek yogurt.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 20-30 seconds before serving. This cake can also be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge.

How to Serve

The image shows three slices of a layered carrot cake on white parchment paper over a white marbled texture. Each slice has two thick cake layers with visible bits of carrot and nuts, brownish in color, and a thick white creamy frosting layer sandwiched between them. The top slice shows the smooth white frosting decorated with small walnut pieces and shredded orange carrot. There are small crumbs and bits of carrot scattered around the slices on the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of Greek yogurt for the topping?

Yes, cream cheese can be used for a richer topping, but it will change the calorie and fat content slightly.

Is this cake suitable for vegans?

This recipe contains cottage cheese and Greek yogurt, so it is not vegan. To make a vegan version, substitute with plant-based yogurt and a vegan cream cheese alternative, and replace the cottage cheese with silken tofu or blended cashews.