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)

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Instructions

1. Preheat oven to 350 degrees.
2. Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water.
3. 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.
4. To a mixing bowl add the cake mix, drained carrots and raisins, coconut, nuts, oatmeal and egg. Mix by hand until blended.
5. Pour in the melted brown sugar, butter mixture and stir until well mixed.
6. Spread evenly into a 9x13 inch, lightly greased baking pan.
7. Bake for 30-35 minutes.
8. Remove from oven and immediately press down on surface of hot cooked bars with spatula.
9. Cool and refrigerate before cutting.