Ingredients
Main 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 (to taste)
- 2 tbsp maple syrup (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 360°F (182°C). Grease a 9×4 inch bread loaf pan with cooking spray or oil to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, blended low fat cottage cheese, grated carrot, vanilla extract, and maple syrup. Stir thoroughly to create a smooth mixture.
- Add Dry Ingredients: To the wet mixture, add oats, cinnamon, and baking powder. Mix everything together until well incorporated.
- Fold in Pecans: Gently fold the chopped pecans into the batter for added texture and nutty flavor.
- Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Add Topping and Serve: Once baked, remove from the oven and allow to cool slightly. Spread the Greek yogurt evenly over the top, then sprinkle with grated carrot and chopped pecans. Optionally, drizzle maple syrup over the top for extra sweetness. Serve warm and enjoy!
Notes
- This carrot cake is naturally gluten-free due to the use of oats and no flour.
- Blending the cottage cheese creates a creamy texture without adding flour.
- You can substitute maple syrup with honey or another natural sweetener if preferred.
- To make a vegan version, substitute cottage cheese and Greek yogurt with plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
