Desserts • Snack
Carrot Cake with Cream Cheese Frosting
Soft, cinnamon-spiced carrot cake. Thick, tangy cream cheese frosting. And approximately 160 calories with 13 g of protein per square, frosting included. Yes, really!
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I tested this one, and the taste is incredible. If you’ve been settling for a sweet snack you’re not actually excited to eat, make this instead. You get that cozy cake-and-creamy-frosting combination in every bite, with macros that make it even more exciting. Save this recipe. It’s absolutely make-again-and-again material.
Why you will want this on repeat
The frosting is a big part of the appeal, so give every square its full share. You get tangy cream cheese against soft, cinnamon-spiced cake, and the estimated macros already include that creamy layer. Most of the mixing happens in the blender, then the carrot goes in by hand. A 9-inch / 23 cm square dish gives you nine generous pieces. That’s a very good reason to bake a batch. And it’s gluten-free, too—follow the ingredient note in the recipe card.
A few ingredients that make a difference
Finely grate the 7.1 oz / 200 g carrot rather than using chunky pre-shredded pieces. Smaller shreds spread through the batter more evenly and give you a softer bite.
The 10.6 oz / 300 g cottage cheese needs a good blend before the carrot goes in. For the frosting, light cream cheese brings the tang and 0% Greek yogurt keeps the mixture spreadable. Choose thick yogurt rather than a runny one.
Sweeteners vary a lot. Use one labeled for baking and follow its guidance for sweetness; this recipe leaves the amount to your taste. Taste the egg-free frosting as you go, but don’t taste raw cake batter.
Tools worth having
A digital kitchen scale is especially useful here: it keeps the flour and dairy quantities consistent without guessing how tightly a cup is packed. A box grater with a fine side makes quick work of the carrots, and a flexible spatula helps you scrape the batter out of the blender.
Already own a blender and a 9-inch / 23 cm square baking dish? You’re set. There’s no need for a stand mixer just to make the frosting. If you need a pan, the USA Pan 9-inch square pan is one option; the Farberware 9-inch square pan is a simpler alternative. Follow the pan’s greasing instructions. USA Pan advises against cooking spray.
Carrot Cake with Cream Cheese Frosting
Prep Time
15 mins
Cook Time
28–35 mins
Total Time
1 hr 45 mins
Servings
9
1 square each
Yield
9 large squares
Approximate times. Prep: about 15 minutes Bake: 28–35 minutes Cooling: allow about 60 minutes, or longer until completely cool Total: about 1 hour 45 minutes, including the estimated cooling time Prep, cooling and total times are estimates. The cake must be fully cool before frosting.
Original all-oat recipe estimate per square: 160 calories, 13 g protein, 15 g carbohydrate and 5 g fat, frosting included. Not recalculated for the oat and rice flour blend; actual values vary with ingredients.
Calories
160
Protein
13g
Carbs
15g
Fat
5g
Allergens: Contains milk and eggs. Use oat flour labeled gluten-free and ensure the rice flour and all other packaged ingredients are gluten-free. Use clean utensils and surfaces to avoid cross-contact.
Ingredients
Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.
- For the cake: 10.6 oz / 300 g low-fat cottage cheese For the cake: 300 g / 10.6 oz low-fat cottage cheese
- For the cake: 2 large eggs For the cake: 2 large eggs
- For the cake: 5.3 oz / 150 g egg whites For the cake: 150 g / 5.3 oz egg whites
- For the cake: 7.1 oz / 200 g carrot, finely grated For the cake: 200 g / 7.1 oz carrot, finely grated
- For the cake: 1.75 oz / 50 g oat flour labeled gluten-free, plus 1.75 oz / 50 g rice flour For the cake: 50 g / 1.75 oz oat flour labeled gluten-free, plus 50 g / 1.75 oz rice flour
- For the cake: 2 tsp baking powder For the cake: 2 tsp baking powder
- For the cake: 2 tsp / 10 ml vanilla extract For the cake: 10 ml / 2 tsp vanilla extract
- For the cake: 2½–3 tsp ground cinnamon For the cake: 2½–3 tsp ground cinnamon
- For the cake: ½ tsp ground ginger For the cake: ½ tsp ground ginger
- For the cake: ¼ tsp ground nutmeg For the cake: ¼ tsp ground nutmeg
- For the cake: ¼ tsp salt For the cake: ¼ tsp salt
- For the cake: Baking-suitable sweetener, to taste For the cake: Baking-suitable sweetener, to taste
- For the cake: A little oil or cooking spray, for the dish For the cake: A little oil or cooking spray, for the dish
- For the frosting: 5.3 oz / 150 g light cream cheese For the frosting: 150 g / 5.3 oz light cream cheese
- For the frosting: 7.1 oz / 200 g 0% Greek yogurt For the frosting: 200 g / 7.1 oz 0% Greek yogurt
- For the frosting: 1 tsp / 5 ml vanilla extract For the frosting: 5 ml / 1 tsp vanilla extract
- For the frosting: Sweetener, to taste For the frosting: Sweetener, to taste
- For the frosting: A pinch of salt For the frosting: A pinch of salt
Instructions
- Heat the oven to 350°F / 175°C. Lightly grease a 9-inch / 23 cm square baking dish. Heat the oven to 175°C / 350°F. Lightly grease a 23 cm / 9-inch square baking dish.
- Add the cottage cheese, eggs, egg whites, oat flour, rice flour, baking powder, vanilla, spices, salt and sweetener to a blender. Blend until smooth, pausing to scrape down the sides if needed. Add the cottage cheese, eggs, egg whites, oat flour, rice flour, baking powder, vanilla, spices, salt and sweetener to a blender. Blend until smooth, pausing to scrape down the sides if needed.
- Stir in the finely grated carrot by hand. Spread the batter evenly in the prepared dish. Stir in the finely grated carrot by hand. Spread the batter evenly in the prepared dish.
- Bake for 28–35 minutes, checking from around 25 minutes. The center should be set rather than wet; a skewer should come out without raw batter. If needed, continue baking and check again. Bake for 28–35 minutes, checking from around 25 minutes. The center should be set rather than wet; a skewer should come out without raw batter. If needed, continue baking and check again.
- Let the cake cool completely. Mix the cream cheese, Greek yogurt, vanilla, sweetener and pinch of salt until smooth. Let the cake cool completely. Mix the cream cheese, Greek yogurt, vanilla, sweetener and pinch of salt until smooth.
- Spread the frosting over the cooled cake and cut into nine equal squares. Spread the frosting over the cooled cake and cut into nine equal squares.
Tips
- Give the blender time to smooth out the cottage cheese before adding the carrot.
- A plain store-brand low-fat cottage cheese or light cream cheese is fine; no particular brand is required.
- You can finely grind rolled oats labeled gluten-free for the 1.75 oz / 50 g oat-flour half. Keep the rice flour at 1.75 oz / 50 g too: 3.5 oz / 100 g total flour, split equally by weight.
- Powdered sweetener is useful in the frosting if your granulated one stays gritty. Check the package’s sweetness conversion rather than swapping spoon for spoon.
- Gluten-free note: use oat flour labeled gluten-free and ensure the rice flour and all other packaged ingredients are gluten-free. Use clean utensils and surfaces to avoid cross-contact.
Storage
- Serve once the frosting is spread and the cake has set. Keep the frosted cake covered in the refrigerator at 40°F / 4°C or colder, rather than leaving the dairy frosting out between servings. Refrigerate within two hours, or within one hour in temperatures above 90°F / 32°C.
FAQ
Can I frost it while it’s warm?
Wait until it is completely cool. Warm cake will soften the frosting and make neat slices much harder.
Do I need protein powder?
No. This version uses cottage cheese, eggs, egg whites and yogurt instead.
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