Description
This Gooey Butter Carrot Cake recipe combines moist carrot cake with a luscious, creamy cream cheese topping that bakes into a gooey, rich layer. Perfect for carrot cake lovers seeking a dessert that balances spiced cake and sweet, smooth frosting in every bite.
Ingredients
Scale
Cake 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
Cream Cheese Topping
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease or line your baking dish with parchment paper to ensure the cake doesn’t stick and is easy to remove after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed. This step distributes the spices and leavening agents evenly throughout the batter.
- Combine Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened, which forms a moist base for the carrot cake.
- Add Carrots and Pineapple: Fold the finely grated carrots and drained crushed pineapple into the wet mixture, blending them in evenly without overmixing to maintain a tender texture.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a dense cake.
- Prepare Cream Cheese Topping: In a separate bowl, beat the softened cream cheese until smooth. Add the melted unsalted butter, powdered sugar, and vanilla extract, mixing until creamy and free of lumps.
- Layer Batter and Topping: Pour the carrot cake batter evenly into the prepared baking dish. Spoon or gently pour the cream cheese mixture over the batter, creating the signature gooey top layer.
- Bake the Cake: Place the baking dish into the preheated oven and bake for 40–45 minutes. The edges should be set while the center remains slightly gooey, which is essential for the classic texture.
- Cool and Serve: Allow the cake to cool completely before slicing to let the layers set properly. Once cooled, cut into squares and serve for a deliciously moist and gooey carrot cake experience.
Notes
- Be sure to drain the crushed pineapple well to avoid extra moisture that might affect the cake’s texture.
- Using softened cream cheese is key to achieving a smooth cream cheese topping.
- Do not overmix the batter to keep the cake light and tender.
- Cooling the cake completely ensures cleaner slices and helps the gooey layer set.
- This cake is best stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gooey butter carrot cake, carrot cake recipe, cream cheese topping, moist carrot cake, easy carrot cake
