Protein-Rich Carrot Cake Breakfast Bake

This carrot cake cottage cheese bake brings the warm, spiced flavors of classic carrot cake into a nourishing, protein-rich dish that works perfectly for breakfast or a wholesome snack. Grated carrots add natural sweetness and moisture, while blended cottage cheese creates a creamy texture without the heaviness of traditional cake.

It’s an easy, make-ahead bake that fits well into busy routines. With simple ingredients and one baking dish, this recipe delivers comfort and nutrition in every slice, making it ideal for meal prep or sharing with family.

Equipment

• Oven
• Baking dish (about 9×9 inches)
• Mixing bowl
• Whisk or blender
• Box grater
• Clean kitchen towel or paper towels
• Spatula

Ingredients

• Finely grated carrots – 1½ cups
• Cottage cheese – 2 cups
• Large eggs – 3
• Maple syrup – ⅓ cup
• Almond flour – ½ cup
• Vanilla extract – 1 teaspoon
• Ground cinnamon – 1½ teaspoons
• Ground ginger – ½ teaspoon
• Ground nutmeg – ¼ teaspoon
• Baking powder – 1 teaspoon
• Chopped walnuts or pecans – ½ cup (optional)
• Raisins – ½ cup (optional)

Instructions

• Preheat the oven to 350°F (175°C) and lightly grease the baking dish.
• Grate the carrots, then squeeze out excess moisture using a clean towel.
• In a blender or bowl, mix cottage cheese, eggs, maple syrup, and vanilla until smooth.
• In a separate bowl, combine almond flour, cinnamon, ginger, nutmeg, and baking powder.
• Add the wet mixture to the dry ingredients and stir gently until combined.
• Fold in grated carrots, nuts, and raisins if using.
• Spread the batter evenly into the prepared baking dish.
• Bake for 40–45 minutes, until the center is set and the top is lightly golden.
• Let cool slightly before slicing.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 8
• Cuisine: American
• Course: Breakfast/Snack

How to Store

• Allow the bake to cool completely.
• Store in an airtight container in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave or oven.
• Freeze slices for up to 2 months and thaw before reheating.

What Not to Do

• Do not skip squeezing moisture from the carrots, or the bake may turn soggy.
• Do not overmix the batter after combining wet and dry ingredients.
• Avoid overbaking, which can dry out the edges.

Tips & Variations

• Toast nuts before adding for deeper flavor.
• Swap raisins for chopped dates or dried cranberries.
• Add orange zest for a subtle citrus note.
• Leave out nuts for a nut-free version.
• Serve with yogurt or a drizzle of nut butter.

Approximate Nutrition

• Calories: ~220
• Protein: ~12 g
• Carbohydrates: ~24 g
• Fat: ~10 g
• Fiber: ~3 g
• Sugar: ~12 g

Conclusion

This carrot cake cottage cheese bake offers comforting flavor with a nutritious twist. Packed with protein, fiber, and natural sweetness, it’s a satisfying option that supports steady energy without feeling indulgent. Whether enjoyed warm or chilled, it’s a wholesome bake you can feel good about.

FAQs

• Can I use low-fat cottage cheese?
  Yes, though full-fat gives the creamiest texture.
• Is this gluten-free?
  Yes, almond flour keeps it naturally gluten-free.
• Can I make it dairy-free?
  Use a dairy-free cottage cheese alternative.
• Is it freezer-friendly?
  Yes, freeze in individual slices.
• How do I know it’s done?
  The center should be set and no longer jiggly.