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carrot cake blondies from a cake mix.

Recipe by
Barbara Miller
Mountain City, TN

My Mom always made a Carrot Cake for my son on his birthday. Mom had dementia since 2011 and passed away in 2018. I've been making him carrot cake treats in her stead. Every year I try a different style but usually the carrot cake theme. This year I made Blondies. They turned out so moist and delicious. Carrot Cake Cake Mix Blondies may be a new yearly favorite. Happy 40th to my baby.

yield 16 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For carrot cake blondies from a cake mix.

  • 1 box
    carrot cake mix
  • 1 box
    vanilla instant pudding
  • 1/2 c
  • 2 lg
    eggs, raw
  • 1/2 c
  • 1/2 c
    olive oil

How To Make carrot cake blondies from a cake mix.

  • 1
    Preheat the oven to 325 degrees. I am using my convection toaster oven but a regular size conventional oven will work at the same temp.
  • 2
    Pour the dry cake mix into a large bowl . I'm using Duncan Hines brand. These brownies/blondies can be made using any flavor of cake mix (strawberry, lemon, spice, chocolate, orange, etc ) and any brand.
  • 3
    Pour the dry pudding mix into the bowl with the dry cake mix. Stir it together with a spatula. I used 3 oz (small box, not sugar free) Jello vanilla flavored pudding mix (Any brand will do). I have also made this with white chocolate, cheesecake, pumpkin spice and coconut cream flavors.
  • 4
    Add the raisins to the dry mix and stir in to coat the raisins with the dry powder.
  • 5
    Add the eggs to the bowl with the dry mixes but do not stir yet.
  • 6
    Add the water on or near the eggs. Do not stir yet. I used filtered water from my fridge. You can use tap water. It should be cool or room temp, not warm or hot.
  • 7
    Add the oil to the water. I used olive oil because that is what I have. You can use any oil. I have used half olive oil and half coconut oil. I have also used melted, cooled, salted butter. I've used melted, cooled coconut oil on it's own.
  • 8
    Mix the liquids and the eggs together with the spatula and slowly incorporate the dry powder into the wet mixture. Only mix this enough to get all of the powder wet and no lumps. It comes together quickly and will be thick.
  • 9
    Spray a 9x9 metal pan with cooking spray. Pour the batter into the center of the pan. Press the batter to the edges and corners with the spatula.
  • 10
    Place the pan in the toaster oven on the lowest rack guides or place the pan on the center rack of a conventional oven. (Every oven is different so check your guide to se how yours works.)
  • 11
    I baked mine on the turbo setting for 32 minutes. A toothpick inserted into the center will come out clean when it is done. Conventional ovens will bake this in 30-40 minutes. Check every 5 minutes beginning at 25 minutes. (It should bake like most other brownies that you have baked in your own oven before.)
  • 12
    Allow to cool on a rack in the pan till completely cool and the cut into the serving size you want. I usually cut mine into 16 squares.
  • 13
    These can be served plain, dusted with powdered sugar or frosted with cream cheese frosting (homemade or store bought.)
  • 14
    Individual pieces freeze well. Wrap each slice in plastic wrap then in foil. I place them in a labeled zip top bag in the freezer. Thaw each wrapped piece on the counter top before serving. Thaw time will depend on the temp of your kitchen.