Gooey Butter Carrot Cake

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This delicious Gooey Butter Carrot Cake is a festive twist on a classic Ooey Gooey Butter Cake! It features a moist carrot cake base and a sweet gooey cream cheese filling. An indulgent dessert that will surely impress!

This beautiful cake tastes incredible! It's like, a cross between a carrot cake and a cheesecake! The carrot cake layer is moist and slightly dense and the gooey pudding-like topping bakes up crisp and crackly.

If you're looking for more unique and impressive desserts, check out my Black Forest Eton Mess and Blackberry Lavender Pavlova!

A slice of Gooey Butter Carrot Cake on the side.

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Ingredient Notes
Step By Step Instructions
Substitutions
Special Equipment
Storage
Expert Tips
FAQ
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Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Carrot Cake Layer

Unsalted Butter + Neutral Oil - Butter adds flavor, while the oil helps keep the bread moist.
Brown Sugar + White Sugar - I like using a combination of the two sugars. White sugar adds a bit of sweetness and brown sugar adds flavor and moisture.
Egg - Helps batter emulsify and adds structure.
Vanilla - For flavor. You can use vanilla extract or vanilla paste.
Sour Cream - Adds structure and moisture. Make sure to use full-fat sour cream.
Flour – All-purpose flour works best for this recipe.
Baking Powder - Helps the cake layer rise.
Cinnamon + Clove + Nutmeg - These warm spices are the quintessential favor of carrot cake.
Salt - Balances the flavor and sweetness.

Gooey Layer

Cream Cheese - Make sure to use full-fat cream cheese from the block. Do not use cream cheese spread or whipped cream cheese.
Powdered Sugar - Also known as icing sugar, confectioners' sugar.
Egg - Adds structure.
Vanilla - For flavor. You can use vanilla extract or vanilla paste.

*See recipe card for quantities.

Step By Step Instructions

Here are step-by-step photos and instructions on how to make this amazing Gooey Butter Cake! Please find the detailed instructions in the recipe card at the end of this post.

Melted butter, oil, brown sugar, white sugar, egg and vanilla in a medium bowl.

Step 1. In a medium bowl, combine together melted butter, oil, brown sugar, white sugar, egg and vanilla.

Sour cream added to butter, oil, egg, sugar mixture.

Step 2. Add sour cream and mix until combined.

Step 3. Sift dry ingredients (flour, spices, baking powder and salt) into the wet ingredients and mix until just incorporated.

Step 4. Add finely grated carrots and gently fold to combine.

Step 5. Evenly spread carrot cake batter into a prepared 9-inch (23cm) springform pan.

Cream cheese, powdered sugar, egg and vanilla added to large bowl.

Step 6. In a large bowl, whisk together the cream cheese and powdered sugar until smooth. And then add egg and vanilla and mix until combined.

Cream cheese mixture added on top of the carrot cake layer.

Step 7. Pour gooey layer over the carrot cake layer and evenly spread to the edges.

Baked gooey butter cake on a cooling rack.

Step 8. Bake at 350ºF (176ºC) for 35 to 40 minutes. It's ready when the top is golden brown and slightly jiggly in the center.

Step 9. Allow to cool for 15 minutes and then remove from the springform pan and place on a wire rack to continue to cool. Dust with extra powdered sugar and serve slightly warm. Enjoy!

Gooey butter carrot cake slices on serving plate.

Substitutions

Brown Sugar - You can use light or dark brown sugar.
Sour Cream - You can easily substitute for full-fat Greek Yogurt.
Clove and Nutmeg - If you don't have clove or nutmeg you can use allspice and ginger or just use all cinnamon. Increase the amount to 1 ¾ teaspoons.
Neutral Oil – Any neutral oil will do such as, avocado, canola, grapeseed, vegetable oil.

Special Equipment

9-inch Springform Pan (see alternative pans in the FAQ section)
Hand-held mixer

Storage

Room Temperature - You can store on the counter in an airtight container for up 2 days.
Refrigerator - Store in an airtight container in the fridge for up to 5 days.
Freezer - Cool completely and wrap individual pieces in plastic wrap. Store in freezer bags for up to 2 months. Thaw in the fridge overnight or bring to room temperature before enjoying!

Slice of gooey butter carrot cake on plate.

Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake!

Do not overbake. We want the top layer to be soft and gooey. It should only take 35 to 40 minutes.

Line the bottom on your pan with parchment paper. For easy removal generously butter the bottom and sides of the pan and then line with parchment paper.

Sift the powdered sugar. For a smooth gooey layer, sift your powdered sugar as it can be quite lumpy.

FAQ

What is gooey butter cake?

Gooey Butter Cake is a St. Louis, Missouri treat, but is popular throughout the midwest (U.S.A). Ooey gooey cake consists of two layers; a dense butter cake base and a sweet gooey cream cheese/butter topping.

I don't have a springform pan. Can I still make this recipe?

Yes, you can bake this in a regular round or square 9 inch baking pan. Just line the bottom and sides with one whole piece of parchment paper, leaving an overhang for easy removal.

How do you know when gooey butter cake is done?

Using a toothpick will not work for this butter cake. Give it a little jiggle and it's ready when it wobbles like jello. The top should be puffy and golden brown and the edge should be crackly.

Can I make this cake ahead?

Yes! It can be store in the fridge for up to 5 days. Allow to come to room temperature before serving.

Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!

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