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Thursday, January 4, 2018

CARROT CAKE BLONDIES WITH CREAM CHEESE FROSTING








CARROT CAKE BLONDIES WITH CREAM CHEESE FROSTING

Carrots are finely grated and chopped after grating as well.  The frosting on these delicious fudgy carrot cake blondies is thick and substantial.  The chopped pecans are generous for the pecan lover in you!  If you love a substantial-tasting square, then these blondies will delight you, but if you are not a fan of nuts, then reduce the amount or leave them out. Gelatin is not required for this recipe. It is there to bind the different components of the bake mix to prevent crumbly outcomes; however, most times it is not even necessary.  Carrots are actually a low glycemic load food.  It is the load that counts.  I feel they have received a bad rap in the low-carb world.  This means with regard to carrots having a low glycemic load, that unless you are going to eat a pound or two of carrots in one sitting, carrots don't have a big impact on blood glucose levels!!  That's good news for us. 

13/cups Gluten-Free Bake Mix 2 (425 mL)
1/tsp ground ginger (2 mL)
1/tsp cinnamon (2 mL)
1/tsp salt (1 mL)
11/cups unsalted butter, softened (280 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 1/ cup sugar (125 mL)
1/cup erythritol, OR xylitol, OR (125 mL)
  12 coffee sweetener packets
1 cup finely grated carrots, chopped (250 mL)
1/cup finely chopped pecans (60 mL)
Cream Cheese Frosting:
8 oz cream cheese, softened (250 g)
4 oz unsalted butter, softened (125 g)
Liquid sweetener to equal 3/cup sugar (175 mL)
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1 tsp vanilla extract (5 mL)
1/cup finely chopped pecans (60 mL)

Preheat the oven to 350°F (180°C) and grease an 8-inch (20 cm) square dish.

In medium bowl, combine Gluten-Free Bake Mix 2, ginger, cinnamon and salt.

In food processor or in bowl with mixer, process butter.  Add eggs, liquid sweetener, erythritol, OR xylitol, OR coffee sweetener; process.  Add dry ingredients; process.  Stir in grated, finely chopped carrots and pecans.  Spread mixture in prepared pan and bake 20 minutes, or until set.  Do not over bake.  When the blondies have completely cooled, spread Cream Cheese Frosting evenly over the top and sprinkle with chopped pecans.  Refrigerate.

Cream Cheese Frosting:  In food processor or in bowl with mixer, process cream cheese and butter until smooth.  Add liquid sweetener, powdered erythritol, OR coffee sweetener and vanilla extract.  Process. 

Helpful Hint:  Xylitol is fine for humans but deadly for dogs as it causes prolonged hypoglycemia.  These are best eaten once thoroughly chilled. Unsalted butter is used in the frosting to prevent an overly salty taste which overpowers the sweet result one is supposed to achieve.

Yield:  25 servings
Without/with frosting
123.6/194.2 calories
2.0/3.0 g protein
11.9/19.2 g fat
0.2/0.3 g fiber
2.2/2.6 g net carbs 

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