- Level: Easy
- Total: 30 min
- Cook: 30 min
- Yield: 20 to 22 Servings
- Level: Easy
- Total: 30 min
- Cook: 30 min
- Yield: 20 to 22 Servings
Ingredients
1 box Duncan Hines® Decadent Carrot Cake
1 cup Hot tap water (for hydrating carrots and raisins)
1 egg
1/2 cup packed brown sugar
1/3 cup light corn syrup
2/3 cup butter
2 cups quick cooking oatmeal
1/2 cup coconut (optional)
1/2 cup nuts (optional)
Directions
- Preheat oven to 350 degrees.
- Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water.
- In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat.
- To a mixing bowl add the cake mix, drained carrots and raisins, coconut, nuts, oatmeal and egg. Mix by hand until blended.
- Pour in the melted brown sugar, butter mixture and stir until well mixed.
- Spread evenly into a 9x13 inch, lightly greased baking pan.
- Bake for 30-35 minutes.
- Remove from oven and immediately press down on surface of hot cooked bars with spatula.
- Cool and refrigerate before cutting.
