Carrot Cake Blondies with Cream Cheese Frosting
User Reviews
5
Carrot Cake Blondies with Cream Cheese Frosting
Description
Carrot Cake Blondies start with a batter of butter, brown sugar, sweetener, vanilla, egg, and unsweetened applesauce, to which grated carrots, flour, vanilla protein powder, ground ginger, cinnamon, salt, and chopped pecans are folded. Baking in an 8x8 inch pan yields a moist, soft crumb that is lightly spiced. Careful not to overbake preserves tenderness.
The cream cheese frosting blends softened fat-free cream cheese, additional vanilla protein powder, and confectioners sugar for a lighter topping that complements the moist bars. Cooling blondies completely before frosting prevents melting and maintains frosting texture.
These blondies are best enjoyed chilled after resting overnight, allowing flavors to blend and texture to firm. The bars offer a satisfyingly rich but slightly lighter alternative to traditional carrot cake, suitable as a dessert or snack.
The recipe includes options for using reduced-fat cream cheese or making dairy-free substitutions by swapping vegan butter and omitting or adjusting frosting ingredients accordingly.
Ingredients
Carrot Cake Blondies:
- 1/2 cup butter softened, light, 112g
- 1/2 cup brown sugar substitute or brown sugar, 96g
- 1/4 cup sweetener or sugar, granular, 48g
- 2 tsp vanilla extract pure
- 1 egg large
- 1/2 cup applesauce unsweetened, (122g
- 1 cup carrot grated, 100g
- 1.5 cups all-purpose flour use gluten-free flour if needed, 180g
- 1/4 cup vanilla protein powder 30g
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 3 Tbsp pecans chopped
Cream Cheese Frosting:
- 8- oz cream cheese softened, fat free, 226g
- 1/4 cup vanilla protein powder 30g
- 1/4 cup confectioners sugar Swerve brand, 36g
Instructions
For the Carrot Cake Blondies:
- Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
- In a large bowl combine the butter, brown sugar, sweetener, and vanilla; beat with a hand mixer or whisk until smooth. Add the egg and applesauce and beat again, then fold in the carrots. Add in the flour, protein powder, ginger, cinnamon, and salt and whisk just until combined. Fold in chopped pecans. Pour batter into the prepared pan and spread out evenly.
- Place the pan in the oven and bake for 30 minutes or until the center is set. Be careful not to over-bake!
- Let cool completely before adding frosting or the frosting may melt. You don't want to rush the cooling!
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, add the cream cheese and beat on medium speed until smooth. Gradually add in the protein powder and confectioners sugar and beat again until the dry ingredients are incorporated and batter is smooth. Keep frosting stored in the fridge until blondies are ready to frost.
- Once blondies have cooled, add the frosting and spread evenly across. Then place in the fridge, covered, for at least 4 hours before serving. When ready to serve, sprinkle with pecans, if desired, and cut into bars.
Notes
- Chill blondies overnight to set texture and meld flavors before serving.
- Store in an airtight container in the refrigerator to maintain freshness.
- For a dairy-free version, substitute vegan butter and omit or replace cream cheese frosting with a dairy-free alternative.
- Using 1/3 reduced-fat cream cheese in frosting offers a lighter option without fat-free cream cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1blondie w/ frosting | |
| Calories | 140kcal | 7% |
| Carbohydrates | 16.2g | 5% |
| Protein | 8.9g | 18% |
| Fat | 4.4g | 7% |
| Saturated Fat | 0.8g | 4% |
| Fiber | 1g | 4% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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