Carrot Cake Blondies with Cream Cheese Frosting

LAURENFITFOODIE.COM

Carrot Cake Blondies are the perfectly indulgent bite of sweet and spicy carrot cake you didn’t know you needed.

LAURENFITFOODIE.COM

They’re thick, dense, and melt right in your mouth. And paired with creamy cheese cake frosting? INCREDIBLE! Lightened up and just 140 calories a bar, they’re amazingly delicious!

LAURENFITFOODIE.COM

To make, preheat the oven to 350°F. Line a 8×8-inch baking dish with parchment paper and/or spray with non-stick cooking spray.

LAURENFITFOODIE.COM

For the Carrot Cake Blondies: In a large bowl combine the butter, brown sugar, sweetener, and vanilla; beat with a hand mixer or whisk until smooth.

LAURENFITFOODIE.COM

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.

LAURENFITFOODIE.COM

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.

LAURENFITFOODIE.COM

Let cool completely in the pan before removing and frosting. Once cooled to room temperature, place the blondies in the fridge for an hour until ready to frost, too. You don’t want to rush the cooling!

LAURENFITFOODIE.COM

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.

LAURENFITFOODIE.COM

Gradually add in the protein powder and confectioner’s sugar and beat until the dry ingredients are incorporated and batter is smooth.

LAURENFITFOODIE.COM

Once blondies have cooled, add the frosting and spread evenly across. Then place in the fridge, covered, for at least 4 hours before serving.

LAURENFITFOODIE.COM

When ready to serve, sprinkle with pecans, if desired, and cut into bars.

LAURENFITFOODIE.COM

To get full recipe, instructions, helpful tips and nutrition swipe up or visit blog!

LAURENFITFOODIE.COM