Dessert

Gooey Butter Carrot Cake Recipe

ByLila Prescott September 22, 2026September 22, 2026

Introduction

This Gooey Butter Carrot Cake is a delightful twist on a classic favorite, combining moist carrot cake layers with a rich, creamy cream cheese topping. Perfectly sweet and slightly gooey, it’s an irresistible treat for any occasion.

The image shows a piece of layered crumb cake on a white plate with a white marbled surface underneath. The bottom layer is a dark brown crumbly crust, followed by a lighter beige creamy middle layer, and topped with a thick golden-brown crumb layer dusted with white powdered sugar. A silver fork is cutting into the cake, with crumbs scattered around. Another piece of the same crumb cake is blurred in the background on a white plate. The scene looks cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt

1 teaspoon ground cinnamon
¾ cup granulated sugar

¼ cup brown sugar
2 large eggs
½ cup vegetable oil

1 teaspoon vanilla extract
1½ cups finely grated carrots
½ cup crushed pineapple, drained

8 oz cream cheese, softened
½ cup unsalted butter, melted
2 cups powdered sugar

½ teaspoon vanilla extract (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease or line your baking dish with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

Step 3: In another bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and slightly thick.
Step 4: Fold in the grated carrots and drained crushed pineapple gently until evenly incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake light and tender.

Step 6: In a separate bowl, beat the softened cream cheese until smooth. Add melted butter, powdered sugar, and vanilla extract, mixing until creamy and lump-free.
Step 7: Pour the carrot cake batter evenly into the prepared baking dish. Gently spoon or pour the cream cheese mixture on top to create the gooey layer.
Step 8: Bake for 40–45 minutes. The edges should be set while the center remains slightly gooey, creating the cake’s signature texture.

Step 9: Let the cake cool completely before slicing to allow the layers to set. Cut into squares and serve.

Tips & Variations

For extra flavor, consider adding chopped walnuts or pecans to the batter.
You can substitute crushed pineapple with applesauce for a different fruity twist.

To enhance the spice, add a pinch of nutmeg or ginger along with the cinnamon.
Use full-fat cream cheese for a richer, creamier topping.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices briefly in the microwave if you prefer a warm treat; the gooey layer softens nicely when warmed.

How to Serve

A close-up of a two-layer cake slice on a white plate with a white marbled texture surface underneath. The bottom layer is dark brown and crumbly, showing a rich, textured base. The top layer is lighter beige, speckled with oats or nuts, creating a rough, grainy texture. A small amount of powdered sugar is lightly dusted over the top, adding a soft white contrast. A silver fork is gently pressing into the side of the cake slice, partially breaking it apart and showing the moist, crumbly inside. In the background, there is a blurred second slice of the same cake on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead and stored in the refrigerator to allow the flavors to meld. Just slice and serve when ready.

Can I freeze Gooey Butter Carrot Cake?

Yes, you can freeze the cake either whole or in slices. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.