Cake Mix Carrot Cake Blondies are a delicious combination of traditional carrot cake flavors and the chewy texture of a blondie. And, with the ease of a boxed cake mix, these tasty treats are super easy to make!
With a mouthwatering blend of warm spice and the natural sweetness of shredded carrots, these blondies truly stand out. Plus, the addition of crunchy walnuts or pecans (if you’re a fan!) gives them the perfect nutty twist. It's like carrot cake but in handheld form!
Cake mix carrot cake blondie ingredients
Check the recipe card for the extract ingredients.
- Carrot cake mix - if you can't find a carrot cake mix, use a spice cake mix.
- Add-ins are white chocolate chips and pecans or walnuts, though technically these are optional, it makes these blondies so special!
- Canned cream cheese or vanilla frosting.
Cake Mix Carrot Cake Blondies
Equipment
- 1 9x9 baking pan
Ingredients
- 15.25 ounce carrot cake mix
- ½ cup unsalted butter melted
- 1 large egg
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup shredded carrots
- ½ cup white chocolate chips
- ¼ cup chopped pecans or walnuts, plus additional for decoration
- 4 ounces sour cream frosting (I used about ½ tub of store-bought frosting)
Instructions
- Preheat oven to 350°F. Line an 9x9-inch baking dish with parchment paper or lightly grease it.
- In a large bowl, stir together the cake mix, melted butter, egg, milk, and vanilla extract until combined. The batter will be thick.
- Next fold the shredded carrots, white chocolate chips, and nuts (if using). Stir until evenly distributed.
- Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The center should be chewy, not dry and crumbly.
- Allow to cool completely, then generously spread the cream cheese frosting over the cooled blondies. Top with additional chopped nuts if desired. Slice into squares and enjoy!
Notes
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Nutrition
Frequently asked questions (FAQ’s)
Yes, blondies are typically meant to be a little gooey in the middle. This soft center is part of their charm and gives them their chewy texture. However, they shouldn't be raw so make sure to bake them until the edges are set.
Blondies are done when the edges are golden and set, and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake them, as this can make them dry and crumbly instead of soft and chewy.
Deb’s top tips
Once you add the wet ingredients to your batter, do not overmix. Overmixing will cause your bars to be dry and crumbly. Mix until just combined.
- Wait until the bars are completely cooled before cutting them so that they don't fall apart during the cutting process. I know it's hard to wait; I'm always dying for a taste test, too!
Creative variations to try
- Drizzle some caramel sauce over the batter before baking and gently swirl it with a knife. Top with a sprinkle of sea salt for the perfect sweet-and-salty combo.
- Swap out the cream cheese frosting, you can use a vanilla frosting or even buttercream frosting.
More recipes you’ll love
You can never have too many desserts. Whether you serve them for a gathering or to satisfy your sweet tooth, this Easter Dessert Cake, the Lemon Bundt Cake (made with a cake mix of course!) or the Copycat Starbucks Red Velvet Loaf are sure to satisfy your cravings.
Whether you're baking for Easter, a spring get-together, or just because carrot cake is calling your name, these easy Cake Mix Carrot Cake Blondies are a sweet little shortcut to something special!
Made with a cake mix but loaded with homemade flavor, they’re chewy, spiced just right, and topped with that dreamy cream cheese glaze. Go ahead—cut yourself a square (or two) and enjoy the easiest carrot cake twist you've ever baked! 🥕💛
Leave a comment after you've tried these yummy sweets! I'd love to know what you think!
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