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Gooey Butter Carrot Cake

Lisa Flinn
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!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Cakes, Dessert
Cuisine American
Yields 9 to 11 Servings

INGREDIENTS

Carrot Cake Layer

  • 1 ¼ Cup (150g) All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Cloves
  • ¼ Teaspoon Nutmeg
  • ½ Teaspoon Fine Salt
  • 6 Tablespoons (85g) Unsalted Butter melted
  • 2 Tablespoons Neutral Oil (like avocado, canola or vegetable oil)
  • ½ Cup (100g) Light or Dark Brown Sugar
  • ¼ Cup (50g) White Sugar
  • 1 Large Egg room temp
  • 3 Tablespoons (43g) Sour Cream or Greek Yogurt room temp
  • 1 Teaspoon Vanilla Paste or Extract
  • 1 Cup (100g) Finely Grated Carrots

Gooey Layer

  • 8 Ounces (227g) Brick Full-Fat Cream Cheese room temp
  • 3 Cups (340g) Powdered Sugar sifted
  • 1 Large Egg room temp
  • 1 Teaspoon 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.
    1 ¼ Cup (150g) All-Purpose Flour
    1 Teaspoon Baking Powder
    1 Teaspoon Cinnamon
    ¼ Teaspoon Cloves
    ¼ Teaspoon Nutmeg
    ½ Teaspoon Fine Salt
  • 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.
    6 Tablespoons (85g) Unsalted Butter
    2 Tablespoons Neutral Oil (like avocado, canola or vegetable oil)
    ½ Cup (100g) Light or Dark Brown Sugar
    ¼ Cup (50g) White Sugar
    1 Large Egg
    1 Teaspoon Vanilla Paste or Extract
    3 Tablespoons (43g) Sour Cream or Greek Yogurt
  • 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.
    1 Cup (100g) Finely Grated Carrots
  • 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 sifted powdered sugar one cup at a time until smooth and creamy. Then add egg and vanilla and whisk for an additional minute.
    8 Ounces (227g) Brick Full-Fat Cream Cheese
    3 Cups (340g) Powdered Sugar
    1 Large Egg
    1 Teaspoon Vanilla Paste or Extract
  • 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!

Video

Notes

For the Powdered Sugar - If you are concerned about the sweetness, you can reduce the powdered sugar in the filling by ½ a cup (56g) to ¾ cup (85g). The only thing is that you will lose that crisp crackly top, but don't worry, it will still taste amazing!
Storage - You can store gooey butter carrot cake on the counter in an airtight container for up 2 days or in the fridge for 5 days. Eat it cold or serve at room temperature.
Keyword butter cake, carrot cake, gooey butter cake, gooey cake, ooey butter cake, ooey gooey cake
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