Cottage Cheese Carrot Cake Bars

Prep Time	Cook Time	Total Time
30 min	28 min	58 min

How to Make Cottage Cheese Carrot Cake Bars

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Prepare pan and preheat oven

Preheat your oven to 350°F and place a rack in the center.
Grease an 8x8 inch baking pan and line it with parchment, leaving overhang for easy lifting.
Blend the cottage cheese

Add the 1 cup cottage cheese for the cake to a blender or food processor.
Blend until completely smooth and creamy, scraping the sides as needed, then set aside.

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Mix the wet ingredients

In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until the mixture looks glossy.
Whisk in the blended cottage cheese, eggs, and vanilla until everything is well combined and smooth.
Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Make the cake batter

Add the dry mixture to the wet mixture and stir gently just until you no longer see streaks of flour.
Fold in the finely grated carrots and chopped walnuts, taking care not to overmix the batter.

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Bake the bars

Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs.
Let the cake cool completely in the pan on a wire rack before adding the frosting.
Blend cottage cheese for frosting

Place the second cup of cottage cheese for the frosting into a clean blender or food processor.
Blend until very smooth so the frosting turns out creamy, without visible curds.
Make the cottage cheese frosting

In a medium bowl, beat the softened cream cheese with the blended cottage cheese until completely smooth.
Add the powdered sugar and vanilla, then beat again until fluffy, adjusting sweetness to taste.
Beat in 1 tablespoon heavy cream, adding the second tablespoon only if you need a softer, spreadable texture.

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Frost, chill, and slice

Spread the frosting over the completely cooled cake in an even layer.
Chill the pan for at least 30 minutes to help the bars set for neater slices.
Use the parchment overhang to lift the bars from the pan, then cut into squares and serve.

Substitutions

All-purpose flour -> 1:1 gluten-free baking flour blend: Use a cup-for-cup gluten-free baking flour blend in place of the all-purpose flour. The bars stay tender, though they may be slightly more delicate, so let them cool fully before slicing.
Walnuts -> pecans or sunflower seeds: Swap the walnuts for chopped pecans for a classic, buttery flavor that still pairs beautifully with carrot cake spices. For a nut-free option, use roasted sunflower seeds, which add crunch without changing the flavor much.
Brown sugar -> coconut sugar: Replace the brown sugar with coconut sugar for a slightly deeper, more caramel-like sweetness. The texture stays soft and moist, and the bars taste just a bit more rustic.

Tips

Grate the carrots finely: Use the small holes on a box grater so the carrots melt into the batter and keep it moist. Coarsely grated carrots can bake up chewy instead of tender.
Drain extra carrot moisture if needed: If your carrots seem very juicy, gently squeeze them in a paper towel to remove excess moisture. This helps prevent dense, gummy bars.
Do not overbake: Start checking for doneness at 23 minutes, since ovens vary and cottage cheese keeps the crumb moist. Pull the pan once the center springs back lightly and a toothpick shows just a few crumbs.
Blend cottage cheese very smooth: Take your time blending the cottage cheese so no tiny curds remain, especially for the frosting. Smooth cottage cheese gives a silky texture that feels like traditional cream cheese frosting.
Chill before slicing: Cold bars slice much cleaner, so plan a little chill time if you want tidy edges. Use a sharp knife and wipe the blade between cuts for neat squares.

Energy	335	kcal
Protein	9	g
Total Fat	17	g
Carbohydrates	37	g
Dietary Fiber	1	g

FAQ

Can I make these cottage cheese carrot cake bars ahead of time?: Yes, these bars are great make-ahead treats because the cottage cheese keeps them moist for days. Store them covered in the fridge for up to four days, and let them sit at room temperature before serving.
My frosting seems runny; what did I do wrong?: The frosting can get thin if the cottage cheese was not blended thick or if you added too much cream. Add a little more powdered sugar or extra softened cream cheese, then chill it to help it firm up.
Can I leave out the nuts?: Yes, you can skip the walnuts completely without adjusting anything else in the recipe. The bars will be softer and less crunchy, so consider adding raisins or shredded coconut for extra texture.
Can I bake this in a different pan size?: You can use a 9x9 inch pan for slightly thinner bars; start checking a few minutes earlier. A 9x13 inch pan works too, but the bars will be quite thin and bake faster.
Can I reduce the sugar in the recipe?: You can cut the brown and granulated sugar by about one quarter without hurting the texture much. The bars will taste less sweet, so make sure you enjoy a lightly sweet dessert before making this change.