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
- 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!
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