A rich, buttery cake meets a spiced carrot cake twist—all topped with a gooey cream cheese layer that melts in your mouth. This indulgent dessert is soft, moist, and totally irresistible.
Origin Ooey Gooey Carrot Butter Cake
A playful spin on the Southern classic “ooey gooey butter cake,” this version adds a cozy carrot cake flavor for a seasonal, spiced delight that bridges two dessert favorites.
What I Love About This Recipe
It’s soft, spiced, and gooey in all the right ways. I love the cream cheese top layer that creates a melt-in-your-mouth finish, and the carrot cake base adds texture and warm flavor. It’s like two cakes in one!
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Ooey Gooey Carrot Butter Cake
4
servings20
minutes30
minutes340
kcalIngredients
1 box carrot cake mix (or homemade dry mix)
1 egg
½ cup melted butter
8 oz cream cheese, softened
2 eggs
1 tsp vanilla extract
½ cup grated carrots
3¾ cups powdered sugar
½ cup melted butter
1 tsp cinnamon (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix carrot cake mix, egg, and melted butter until a thick dough forms. Press into the bottom of the pan.
- In another bowl, beat cream cheese until smooth. Add eggs, vanilla, grated carrots, and cinnamon; mix well.
- Add powdered sugar gradually, then stir in melted butter.
- Pour over the base and spread evenly.
- Bake for 40–45 minutes, until edges are set but center is slightly jiggly.
- Cool completely before cutting into squares.
Notes
- Sprinkle with chopped pecans or walnuts for crunch.
- Chill before slicing for neat bars.
- Store leftovers in the fridge for up to 5 days.