Carrot Cake Protein Bagels
because sometimes you just want carrot cake… for breakfast
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SERVINGS: 6
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
Enable step-by-step mode- 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