Name: Carrot Cake Orange Brownies
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 1/4 cup walnuts, (chopped); 1/3 cup canola oil ((or vegetable)); 2 large eggs; 15.25 oz. box carrot cake mix; 3 oz. cream cheese, (softened); 1 tsp. orange zest; 1/8 tsp. salt; 1 cup powdered sugar; 1-2 tsp. fresh orange juice to thin frosting (optional)

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These easy Carrot Cake Orange Brownies start with a box of carrot cake mix and turn it into thick, chewy brownies loaded with toasted walnuts. They’re topped with creamy orange-kissed cream cheese frosting and finished with even more toasted walnuts for a little crunch. Basically, carrot cake decided it wanted to be a brownie—and honestly, I support that decision.

Carrot Cake Orange Brownies are easily made from a cake mix for a complex mix of delicious flavors.

Why You’ll Love This Recipe

Easy as can be. A box of carrot cake mix does most of the work.
Thick and chewy. The batter is incredibly thick, which gives these brownies their perfect texture.
Fresh orange flavor. A little orange zest and juice brighten the rich cream cheese frosting.
Toasted walnuts make the difference. Toasting the walnuts brings out their flavor and adds a delicious nutty crunch.
No complicated frosting required. The simple cream cheese frosting comes together in just a few minutes.

A cake mix brownie that's thick and chewy, easy to make, and has a cream cheese frosting.

Making Carrot Cake Orange Brownies

Toast the Walnuts

Place a dry frying pan over medium heat. Do not add oil.

Add the chopped walnuts to the hot pan in a single layer. Stir or toss them frequently with a spatula and cook for 3–5 minutes, or until they smell nutty and turn golden.

Immediately transfer the walnuts to a cold plate to stop the cooking process. Set aside to cool.

Make the Brownies

Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides to use as handles. Lightly coat the parchment with nonstick cooking spray.

In a large bowl, whisk together the canola oil and eggs.

Add the carrot cake mix and half the toasted walnuts (reserving the rest for topping). Stir with a sturdy spatula or wooden spoon until combined. The batter will be very thick.

Transfer the batter to the prepared pan. Using your hand, press the batter evenly into the pan and smooth it into the corners. The batter won’t stick to your hand, making this surprisingly easy.

Bake for 20 minutes.

Place the pan on a wire rack and allow the brownies to cool completely before frosting.

Make the Frosting

Beat the softened cream cheese until smooth and creamy.

Add the orange zest and salt and beat until combined.

Reduce the mixer speed to low and gradually add the powdered sugar. Beat until incorporated, then increase the speed and beat until the frosting is light and fluffy.

If the frosting is too thick to spread easily, add 1–2 teaspoons of fresh orange juice, a little at a time, until you reach your desired consistency.

Then, spread the frosting evenly over the cooled brownies.

Lastly, sprinkle the remaining toasted walnuts over the top.

For clean, bakery-style cuts, refrigerate the frosted brownies for about 30 minutes before slicing, and you can always wipe the knife between cuts if you’re feeling fancy.

Pro Tips

Don’t skip toasting the walnuts. It only takes a few minutes, but it makes the walnuts noticeably more flavorful and crunchy.

Use your hand to press in the batter. This is one of those times when your hands are actually the easiest tool for the job. The thick batter won’t stick, and you can get it perfectly into the corners.

For the cleanest cuts, chill first. Thirty minutes in the refrigerator firms up the frosting and makes slicing these brownies a whole lot easier.

Customize Your Carrot Cake Orange Brownies

Want even more orange flavor? Add another 1/2 teaspoon of orange zest to the frosting.

Not a walnut fan? Pecans would be a delicious substitute, and you can toast them using the same method.

You could also skip the nuts altogether for a smooth, creamy carrot cake brownie topped with orange cream cheese frosting.

Carrot Cake Orange Brownies have toasted nuts and a creamy orange-infused cream cheese frosting.

Looking for More Cake Mix Brownies?

If you love the ease of cake mix brownies, you’ll be happy to know I started a series of them. There are plenty of fun flavors to try!

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

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Carrot Cake Orange Brownies

These easy Carrot Cake Orange Brownies are a fun twist on classic carrot cake! Made with a box of carrot cake mix, toasted walnuts, and a creamy orange-infused cream cheese frosting, they’re thick, chewy, and packed with cozy carrot cake flavor. The bright citrus and crunchy walnuts make every bite extra delicious—and nobody needs to know how easy they were to make!

Prep Time20

Cook Time20

Cooling Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: 8 x 8″, cake mix, comfort food, cream cheese frosting

Servings:

Calories: 186kcal

Author: Sweet Ordeal

Ingredients

1/4 cup walnuts, chopped

Brownies:

1/3 cup canola oil (or vegetable)
2 large eggs
15.25 oz. box carrot cake mix

Frosting:

3 oz. cream cheese, softened
1 tsp. orange zest
1/8 tsp. salt
1 cup powdered sugar
1-2 tsp. fresh orange juice to thin frosting (optional)

Instructions

Toasted Walnuts

Place a dry frying pan over medium heat. Do not add oil. Add the chopped walnuts to the hot pan in a single layer. Stir or toss them frequently with a spatula and cook for 3–5 minutes, or until they smell nutty and turn golden. Immediately transfer the walnuts to a cold plate to stop the cooking process. Set aside to cool.
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides to use as handles. Lightly coat the parchment with nonstick cooking spray.

Brownies:

In a large bowl, whisk together the canola oil and eggs. Add the carrot cake mix and and stir with a sturdy spatula or wooden spoon until combined. The batter will be very thick. Stir in half of the toasted walnuts, (reserving the rest for topping).
Transfer the batter to the prepared pan. Using your hand, press the batter evenly into the pan and smooth it into the corners. The batter won't stick to your hand, making this surprisingly easy.
Bake for 20 minutes. Place the pan on a wire rack and allow the brownies to cool completely before frosting.

Frosting:

Beat the softened cream cheese until smooth and creamy. Add the orange zest and salt and beat until combined. Reduce the mixer speed to low and gradually add the powdered sugar. Beat until incorporated, then increase the speed and beat until the frosting is light and fluffy.
If the frosting is too thick to spread easily, add 1–2 teaspoons of fresh orange juice, a little at a time, until you reach your desired consistency.
Spread the frosting evenly over the cooled brownies. Sprinkle the remaining toasted walnuts over the top.
For clean, bakery-style cuts, refrigerate the frosted brownies for about 30 minutes before slicing. Enjoy!