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!
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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 cake 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.
Step 1. In a medium bowl, combine together melted butter, oil, brown sugar, white sugar, egg and vanilla.
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.
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.
Step 7. Pour gooey layer over the carrot cake layer and evenly spread to the edges.
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!
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 on the counter until it comes to room temperature.
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
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.
Yes, you can bake this in a regular round 9-inch (23 cm) baking pan. Just line the bottom and sides with one whole piece of parchment paper, leaving an overhang for easy removal.
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.
Yes! It can be store in the fridge for up to 5 days. Allow to come to room temperature before serving.
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📖 Recipe
Gooey Butter Carrot Cake
- Total Time: 55 Minutes
- Yield: 10 to 12 Servings
Description
This delicious Gooey Butter Carrot Cake is a festive twist on a classic Ooey Gooey Butter Cake! This cake features a moist carrot cake base and a sweet gooey cream cheese topping. An indulgent dessert that will surely impress!
Ingredients
Carrot Cake Layer
- 6 Tablespoons (85g) Unsalted Butter, melted
- 2 Tablespoons Neutral Oil (avocado, canola or vegetable oil)
- ½ Cup (100g) Light or Dark Brown Sugar
- ⅓ Cup (67g) White Sugar
- 1 Large Egg, room temp
- 3 Tablespoons (43g) Full-Fat Sour Cream or Greek Yogurt, room temp
- 1 Teaspoon Vanilla Paste or Extract
- 1 ¼ Cup (150g) All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Fine Salt
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Cloves
- ¼ Teaspoon Nutmeg
- 1 Cup (100g) Finely Grated Carrots
Gooey Layer
- 8 Ounces (227g) Full-Fat Cream Cheese, room temp
- 3 Cups (340g) Powdered Sugar, sifted
- 1 Large Egg, room temp
- 1 Tsp Vanilla Paste or Extract
Instructions
- Set a rack in the middle of the oven and preheat to 350ºF (176ºC).
- Generously butter and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
- Make Carrot Cake Layer - In a small bowl, combine all-purpose flour, baking powder, cinnamon, clove, nutmeg and salt; set aside.
- In a medium bowl, whisk together melted butter, neutral oil, brown sugar, white sugar, egg and vanilla until well combined. Then add sour cream and whisk until incorporated.
- Sift dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in finely grated carrots. The batter will be thick.
- Evenly spread the batter to the bottom of your prepared pan and set aside.
- Make Gooey Layer - In a large bowl and with an electric mixer, whisk together cream cheese and powdered sugar one cup at a time until smooth and creamy.
- Add egg and vanilla and whisk for an additional minute or so.
- Pour the cream over the carrot cake layer and evenly spread to the edges.
- Bake for 35 to 40 minutes, or until the top has puffed and is golden brown. Do not overbake!
- Allow to cool for 15 minutes, before running a knife around the edge of the pan to release the cake. Transfer to a wire rack to continue to cool. Dust with powdered sugar and serve slightly warm. Enjoy!
Notes
*Best served slightly warm or at room temperature.
- Prep Time: 20 Minutes
- Cook Time: 35 to 40 Minutes
Azira Rivera says
I just made this cake for my family's thanksgiving, and EVERYONE loved it! Will definitely be adding this to our Thanksgiving (and probably Easter) dessert table! ☺️
Lisa says
Yay!! I'm so happy everyone loved it! Thank you so for trying this recipe and for your wonderful review! 😊