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!

Carrot Gooey Cake

This Carrot Gooey Cake is phenomenal.

I don’t really feel like I need to describe it more than this… but I will…

Carrot Gooey Cake

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.

Carrot Gooey Cake

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.

Carrot Gooey Cake

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.

Carrot Gooey Cake

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…

Carrot Gooey Cake

What’s your favorite way to eat a carrot?

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Carrot Gooey Cake

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!

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

For the Crust

  • 1 box carrot cake mix
  • 1 egg
  • 1/2 cup butter, melted

For the Top Layer

  • 8oz of cream cheese, softened
  • 1/2 cup butter, melted
  • 2 eggs,
  • 1 tsp vanilla
  • 16oz box powdered sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup crushed pineapple, drained
  • whip cream (optional)

Instructions

  1. Preheat oven to 350 degrees F.

For the Crust:

  1. 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 9×13 cake pan. Set aside.

For the Top Layer:

  1. In the bowl of your stand mixer, beat the cream cheese until smooth, then add the melted butter and continue to beat.
  2. 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.
  3. Fold the walnuts and pineapple into the cream cheese mixture with a spoon, then spread out evenly on top of the crust.
  4. Bake for 40-45 minutes, the center should still be slightly gooey (hence – gooey cake). Remove from even and let cool.
  5. Dust the top with powdered sugar, and a dollop of whip cream if desired. Enjoy!

Keywords: carrot cake, cream cheese, pineapple, walnuts

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
25 Responses
  1. 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.

    1. 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!

  2. 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!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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