If you’re looking for the perfect dessert to share for Easter, then you have to make this Carrot Gooey Cake.
I’m only slightly obsessed with gooey cakes, they go over well for any occasion.
There’s my Pumpkin Gooey Cake for the Fall, Hot Chocolate Gooey Cake for the Winter… so it’s only natural that there should be a Carrot Gooey Cake for Spring!
This Carrot Gooey Cake is phenomenal.
I don’t really feel like I need to describe it more than this… but I will…
A carrot cake mix is blended together with butter and an egg to form the “crust.”
To give the cake it’s gooey essence, I mixed together cream cheese, more butter {oh yes.}, eggs, and some powdered sugar.
Since no carrot cake is complete without some walnuts, those were added to the top layer as well.
Crushed pineapple was also folded into the top layer, which I think gives it a beautiful spring-like, burst of freshness.
If you want to get technical, you could also add some raisins, but I decided it has enough going on already without them.
My favorite part is that you don’t have to make a cream cheese frosting to go on top of the cake. It already has a cream cheese layer baked into it.
Seriously, phenomenal.
Each bite is filled with a little spice from the carrot cake, a little crunch from the walnuts, and a fruity burst from the pineapple, all wrapped up into a deliciously gooey cake.
You can serve it with a dusting of powdered sugar, or a dollop of whip cream.
Just do it quickly, cause this baby goes fast…
What’s your favorite way to eat a carrot?
Carrot Gooey Cake
Ingredients
For the Crust
- 1 box carrot cake mix
- 1 egg
- 1/2 cup butter, melted
For the Top Layer
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 16 oz powdered sugar
- 1/2 cup walnuts
- 1/2 cup pineapple, drained
- whip cream, optional
Instructions
- Preheat oven to 350 degrees F.
For the Crust:
- In a medium size bowl combine 1/2 cup melted butter with the cake mix and egg. Stir to combine and press the dough into a lightly greased 9x13 cake pan. Set aside.
For the Top Layer:
- In the bowl of your stand mixer, beat the cream cheese until smooth, then add the melted butter and continue to beat.
- Add eggs one at a time, while still mixing. Add vanilla and powdered sugar and whip until smooth, scraping down the sides of the bowl to get it all incorporated.
- Fold the walnuts and pineapple into the cream cheese mixture with a spoon, then spread out evenly on top of the crust.
- Bake for 40-45 minutes, the center should still be slightly gooey (hence - gooey cake). Remove from even and let cool.
- Dust the top with powdered sugar, and a dollop of whip cream if desired. Enjoy!
Guacamole Deviled Eggs
Linda
I haven’t made this recipe yet. Can you fold the cream cheese layer into the cake mix layer before baking or will it not set up?
Shawn
The cake mix layer is the crust, so you should leave these two layers separate.
Christina Wozniak
Am I missing something? I do not see any carrots or any spice as ingredients for this recipe.
Shawn
You’ll be using a carrot cake mix for the recipe. 😉
Marcia Mayfield
I just stumbled across this recipe and made it two days ago. I thought mine was just a little too gooey, maybe a tad too sweet. I could probably have given it another 3-5 minutes of oven time, maybe been a little more careful with the melted butter for the top layer. i’ll be more careful next time.
meanwhile, YUMMMM! this was really good and I will definitely be making it again, probably for the next family gathering. delicious. i’m about to go for a slice and a glass of milk right now.
Barbara
Does this need to be refrigerated? I made it and liked it better at room temperature. Thanks 🙂
Shawn
Technically, yes. Because this has a dairy filling, you’ll want to keep it refrigerated. You could always cut a slice and then let it come to room temperature before you enjoy it? 🙂 Hope that helps!
Judie
For the crust the ingredients says 1/2 cup of butter. Directions say 1/2 stick butter. Isn’t a stick of butter 1/2 cup? I want to make this tomorrow but want to make it right. It sound fantastic!
Shawn
Sorry about that Judie, it should be a 1/2 CUP in the directions too. I’ll get that fixed right away! 🙂
Susie
not that its going to save all that many calories 🙂 but can you cut back on whole box of 10x sugar or is it necessary?
Shawn
It is sort of necessary to make the topping thicken up and help it to set. You could always opt for low-fat cream cheese! 🙂
Alex
Looks just perfect! Love that cream cheese layer baked in! Great photos!
Shawn
Thanks Alex!
Jen
Carrot cake is my absolute favourite! Never had a ‘gooey’ cake before so I’m really excited to try this, yum!
Stephanie @ Eat. Drink. Love.
I love carrot cake and now I really love it with that gooey topping!
Shawn
Thanks Stephanie, you’ll really love this cake, it’s divine!
Gerry @ Foodness Gracious
You had me at gooey 😉
Laura Perry
Wow, this is so my kind of carrot cake! I can’t wait to make it! 🙂
Shawn
Thanks Laura, I know you’ll love it!
Mary Meyer
Carrot cake is my favorite and add the gooey and now I’m hooked
Asiya @ Chocolate and Chillies
I just made carrot cake a couple of days ago but definitely wasn’t as decadent as this!
Shawn
Haha, yeah… the full cup of butter might have something to do with the ultra decadence of this… 😉
Emily
Oh my gosh, this looks SO yummy!
Shawn
Thanks Emily, you’re a doll! 🙂
Dorothy @ Crazy for Crust
Oh yes please Shawn! I love this!
Shawn
Haha, Thanks Dorothy! It’s so good!!
CJ at Food Stories
This does look seriously good 🙂
Shawn
Thanks CJ! 🙂
Donna @ The Slow Roasted Italian
Oh my! I love gooey cakes and this one looks insane. Pinned. <3
Shawn
Haha, thanks Donna! Gooey Cakes should be an every day thing, don’t you think?? 😉