For a richer flavor, consider browning the butter before adding it to the cake mix. Room temperature ingredients are crucial for a smooth and creamy cream cheese layer. Don't overbake! The center should still be slightly gooey for the best texture. Feel free to experiment with other nuts, such as walnuts or almonds, in place of pecans. For a festive touch, use different extracts, like almond or maple.
Ooey Gooey Carrot Butter Cake
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PREP TIME40 mins
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COOK TIME50 mins
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TOTAL TIME3 hrs 30 mins
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SERVING24 People
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VIEWS15
Imagine a symphony of flavors where the rustic charm of carrot cake dances with the decadent allure of chess bars and the creamy embrace of cheesecake. This is that symphony – a dessert with crisp, sugary edges yielding to a gooey heart, all nestled upon a tender, cookie-like crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol35 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium270 mg
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Sugar29 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Gather all ingredients. Preheat oven to 350 degrees F (180 degrees C). Grease a 13- x 9-inch baking pan with baking spray; line bottom and sides with parchment paper leaving a 2-inch overhang on long sides.
02
Step
8 mins
Heat 2 tablespoons butter in a skillet over medium heat. Add carrots and cook, stirring frequently, until softened and just starting to brown slightly, about 8 minutes.
03
Step
15 mins
Transfer to a heatproof bowl; stir in cardamom. Chill in the refrigerator, uncovered, until completely cool, about 15 minutes.
04
Step
1 mins
While carrots cool, beat cake mix, 1 egg, 1 1/2 teaspoons vanilla extract, and remaining 1/2 cup butter in a large bowl with an electric mixer on medium-low speed just until combined, 30 seconds to 1 minute.
05
Step
0 mins
Pat mixture evenly into the bottom of the prepared pan.
06
Step
2 mins
Beat cream cheese in a separate large bowl with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape down sides.
07
Step
2 mins
Add powdered sugar, lemon zest, salt, remaining 2 eggs, and remaining 1 teaspoon vanilla; beat on medium-low speed until smooth and creamy, about 1 to 2 minutes. Stir in cooled carrots and pecans until evenly dispersed.
08
Step
0 mins
Spread cream cheese mixture evenly over cake mix layer in pan.
09
Step
40 mins
Bake in the preheated oven until top is lightly golden, shiny, and slightly crackly, about 40 minutes. Let cool completely in pan on a wire rack, about 2 to 3 hours. (It’s OK if topping sinks slightly as it cools.)
10
Step
0 mins
Using parchment paper as handles, remove from pan and cut into bars. Dust with powdered sugar. Garnish with pecans.
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RECIPE REVIEWS
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Monty Mcdermott
Jun 21, 2025I found it helpful to chill the cake completely before cutting it into bars. It makes for cleaner cuts.
Eleanora Lind
Jun 19, 2025I made this for a potluck, and it was gone in minutes! Everyone raved about it.
Nelson Witting
Jun 15, 2025The lemon zest adds a lovely brightness to the cake. It's a perfect balance of sweet and tangy.
Warren Bernhard
Jun 4, 2025I used gluten-free spice cake mix, and it worked perfectly!
Scarlett Armstrong
Jun 2, 2025A little goes a long way, it's very rich.
Jacquelyn Kohler
May 31, 2025Next time, I'm going to try adding a cream cheese frosting on top for extra indulgence.
Elmira Harber
May 26, 2025This cake is absolutely divine! The gooey texture is so addictive.
Andreanne Smith
May 24, 2025I added a pinch of ginger to the carrot mixture, and it gave it a lovely warmth.
Kian Ebert
May 23, 2025The cardamom is a brilliant touch! It elevates the carrot flavor beautifully.