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Carrot Cake Blondies with Cream Cheese Frosting Recipe

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3.8 from 12 reviews

These Healthy Carrot Cake Blondies with Cream Cheese Frosting combine the best of a classic carrot cake and a dense, buttery sugar cookie bar. They are dense, chewy, perfectly sweet and spiced, and melt right in your mouth. Lightened-up yet indulgent, these blondies are gluten-free, dairy-free, high in protein, low carb, macro-friendly, and vegetarian — a delicious and healthier treat option.

Ingredients

Carrot Cake Blondies:

  • 1/2 cup light butter (112g), softened
  • 1/2 cup brown sugar substitute (96g) or brown sugar
  • 1/4 cup granular sweetener (48g) or sugar
  • 2 tsp pure vanilla extract
  • 1 large egg
  • 1/2 cup unsweetened applesauce (122g)
  • 1 cup grated carrots (100g)
  • 1.5 cups all-purpose flour (180g) use gluten-free flour if needed
  • 1/4 cup vanilla protein powder (30g)
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 3 Tbsp chopped pecans (24g)

Cream Cheese Frosting:

  • 8 oz fat free cream cheese (226g), softened
  • 1/4 cup vanilla protein powder (30g)
  • 1/4 cup Swerve confectioners sugar (36g)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and/or spray with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine softened butter, brown sugar substitute, granular sweetener, and vanilla extract. Beat with a hand mixer or whisk until the mixture is smooth and creamy. Add the egg and unsweetened applesauce and beat again until fully incorporated. Fold in the grated carrots gently.
  3. Add Dry Ingredients: Add the all-purpose flour, vanilla protein powder, ground ginger, cinnamon, and salt into the wet mixture. Whisk or fold gently just until everything is combined, avoiding overmixing. Then fold in the chopped pecans evenly throughout the batter.
  4. Bake the Blondies: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30 minutes, or until the center is set and a toothpick inserted comes out mostly clean. Be careful not to overbake to keep them moist and chewy.
  5. Cool Completely: Remove the blondies from the oven and let them cool completely in the pan before frosting, as adding frosting while warm will cause it to melt.
  6. Prepare Cream Cheese Frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened fat free cream cheese on medium speed until smooth. Gradually add the vanilla protein powder and Swerve confectioners sugar, beating until fully combined and smooth.
  7. Frost and Chill: Once blondies have cooled completely, spread the cream cheese frosting evenly over the top. Cover the pan and refrigerate for at least 4 hours to set the frosting and enhance flavors.
  8. Serve: If desired, sprinkle additional chopped pecans on top before slicing the blondies into 12 bars and serving chilled or at room temperature.

Notes

  • Use gluten-free flour to keep the recipe gluten-free if needed.
  • Be sure to allow blondies to cool completely before frosting to prevent the frosting from melting.
  • Refrigerate frosted blondies for at least 4 hours to let flavors meld and frosting set properly.
  • Can be stored covered in the refrigerator for up to 5 days.
  • To make dairy-free, substitute cream cheese with a plant-based cream cheese alternative.
  • Optional: Toast pecans before folding in or sprinkling on top for added flavor.

Find it online: https://yumntasty.com/carrot-cake-blondies-with-cream-cheese-frosting-recipe/