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A square slice of carrot cake blondie with cream cheese frosting and chopped pecans on top, being lifted from a cooling rack with a spatula.
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Cake Mix Carrot Cake Blondies

These are soft and chewy, packed with warm spices and sweet carrots, with all the ease of a cake mix! No fuss, just delicious blondies that taste like Easter in every bite!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 squares
Calories 307kcal
Author Deb Clark

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.
    Mixing bowl filled with cake mix, egg, sour cream, milk, and vanilla being combined to make batter. Ingredients like carrots, pecans, and white chocolate chips surround the bowl.
  • Next fold the shredded carrots, white chocolate chips, and nuts (if using). Stir until evenly distributed.
    Shredded carrots, chopped pecans, and white chocolate chips added on top of the cake batter in a large glass mixing bowl, ready to be folded in.
  • 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.
    Carrot cake blondie batter spread evenly in a square Wilton baking pan, ready to be baked. A bowl of cream cheese frosting sits nearby.
  • 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!
    Cream cheese frosting being spread over a cooled carrot cake blondie slab on a wire rack. Fresh carrots and chopped pecans are scattered around the scene.

Notes

Storage -
Refrigerate - Store in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold or warmed up in the microwave for a few seconds.
Freezer - To freeze blondies, allow them to cool completely and then wrap them tightly in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container and store them in the freezer for up to 3 months. 

Nutrition

Calories: 307kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 286mg | Potassium: 88mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1159IU | Vitamin C: 0.4mg | Calcium: 108mg | Iron: 1mg
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