Carrot Gooey Cake
This Carrot Gooey Cake is irresistibly gooey! A delightful blend of carrot, cream cheese, and nuts makes it a must-try dessert.
Equipment
- Mixing bowls
- Electric Mixer
- 9x13-inch baking pan
- Spatula
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 box carrot cake mix
- 1 large egg
- 1/2 cup butter melted
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 2 large eggs
- 1 tsp vanilla extract
- 16 oz powdered sugar
- 1/2 cup walnuts chopped, optional
- 1/2 cup pineapple drained
- Whipped cream optional for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the box of carrot cake mix, 1 egg, and 1/2 cup of melted butter. Mix until well combined.
- Pour the cake batter into your greased 9x13 inch baking pan and spread it evenly.
- In a medium bowl, beat the softened cream cheese until smooth. Add 2 eggs, 1 tsp vanilla extract, and 16 oz powdered sugar. Mix until creamy.
- Gently fold in the drained pineapple and walnuts into the cream cheese mixture.
- Spoon the cream cheese filling over the carrot cake batter, spreading it evenly.
- Bake for 40-45 minutes, until the edges are golden brown and the center is set but still slightly gooey.
- Allow to cool for at least 30 minutes before serving. Top with whipped cream if desired.
Notes
- For a more intense flavor, add spices like cinnamon or nutmeg to the batter.
- Store leftovers in the refrigerator for up to a week.
- Freeze the cake for up to 3 months for later enjoyment.