Carrot Cake Orange Brownies

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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

Active Time20

Cooling Time30

Total Time1 10

Course: Dessert

Cuisine: American

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

Yield:

Calories: 186kcal

Author: Sweet Ordeal

Materials

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 8x8-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!

Notes

Store brownies in refrigerator for up to 5 days.

Nutrition