Carrot Cake Protein Bagels
This is the bagel you eat when you want carrot cake for breakfast. It still makes you feel like you made a good life decision. These carrot cake bagels are soft and chewy. They are naturally sweet from maple syrup and shredded carrot. They are made with cottage cheese and Greek yogurt for a little extra protein. Basically, they check all the boxes—especially if you go wild with toppings like shredded coconut or cinnamon sugar before baking.
This dough comes together in one bowl, no yeast needed. If you’ve made my high protein bagels before, try the carrot cake bagels instead. This one follows the same method—just with cozy, spiced upgrades. And yes, you can definitely make a cream cheese “frosting” moment with Greek yogurt or dairy-free cream cheese. This is perfect if you want to go full carrot cake energy.
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Recipe Tips
Shred your carrots finely: This helps them mix evenly into the dough. It prevents soggy pockets in your carrot cake bagels. If they’re too wet, give them a little squeeze in a paper towel before adding.
Keep your hands floured: The dough is soft and can get a little sticky. Lightly flouring your hands and surface makes shaping way easier.
Don’t overbake: Once the bagels are golden and firm to the touch, they’re done! They’ll continue to firm up as they cool.
Want that “frosted” vibe? Mix Greek yogurt or dairy-free cream cheese with a touch of maple syrup and cinnamon. It’s a perfect topping suitable for carrot cake bagels.
Ingredient Swaps: No Greek yogurt ? You can use regular plain yogurt or dairy-free yogurt if needed—just make sure it’s thick. Swap cottage cheese ? Ricotta will give a similar protein boost and texture. You can also try blended silken tofu for a dairy-free twist. No maple syrup ? Use honey or agave, or even a bit of coconut sugar if you want less moisture. Swap the eggs (for egg wash) ? Brush with milk or melted coconut oil instead—it won’t be quite as shiny but still works. No raisins or walnuts ? Diced dates, chopped pecans, or just skip entirely!
Counter: Store carrot cake bagels in an airtight container at room temp for up to 5 days.
Freezer: Freeze bagels individually in a bag or wrap. Store for up to 2 months. Reheat in the toaster or air fryer to restore texture to your carrot cake bagels.
More Breakfast Recipes to try:
Carrot Cake Protein Bagels
Ingredients
Base Dough:
- ½ cup cottage cheese blended until smooth
- 2½ cups Greek yogurt
- 3 ¼ cups gluten-free 1:1 flour or regular flour
- 2 tbsp baking powder + 1 tsp
- 1½ tsp salt
Carrot Cake Add-Ins:
- ½ cup finely shredded carrot squeeze out excess moisture
- 2 tbsp maple syrup or more to taste
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla bean paste
- Optional: ¼ cup raisins or chopped walnuts
For Topping:
- 1 egg whisked (for egg wash)
- Optional: crushed walnuts shredded coconut, or cinnamon sugar
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment.
- In a large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the blended cottage cheese, Greek yogurt, maple syrup, vanilla, and shredded carrot.
- Add the wet mixture to the dry and mix until a dough forms. Fold in raisins or walnuts if using.
- Lightly flour your surface and knead the dough until smooth. Divide into 6 to 8 portions and roll into bagel shapes.
- Place on the baking sheet, brush with egg wash, and top with desired toppings.
- Bake for 25–28 minutes or until golden brown. Let cool before slicing
The recipe provided is not for the carrot cake protein bagels. Can you add it as I would love to make this.
Thanks!
Thanks for letting me know! It has now been updated