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Carrot Cake Blondies with Cream Cheese Frosting
5 from 36 votes

Carrot Cake Blondies with Cream Cheese Frosting

Carrot Cake Blondies combine grated carrot, warm spices, and pecans in a dense, moist bar baked until just set. These blondies are topped with a cream cheese frosting made lighter by protein powder incorporation. The texture is tender and moist from applesauce and butter, with spice notes from cinnamon and ginger, producing a dessert reminiscent of carrot cake in a handheld form.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 140 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
  2. 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.
  3. Place the pan in the oven and bake for 30 minutes or until the center is set. Be careful not to over-bake!
  4. Let cool completely before adding frosting or the frosting may melt. You don't want to rush the cooling!
For the Cream Cheese Frosting:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 140

% 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.