Carrot Gooey Cake


If you’re looking for the perfect dessert to share for Easter, then you have to make this Carrot Gooey Cake.

I’m only slightly obsessed with gooey cakes, they go over well for any occasion.

There’s my Pumpkin Gooey Cake for the Fall, Hot Chocolate Gooey Cake for the Winter… so it’s only natural that there should be a Carrot Gooey Cake for Spring!

Carrot Gooey Cake

This Carrot Gooey Cake is phenomenal.

I don’t really feel like I need to describe it more than this… but I will…

Carrot Gooey Cake

A carrot cake mix is blended together with butter and an egg to form the “crust.”

To give the cake it’s gooey essence, I mixed together cream cheese, more butter {oh yes.}, eggs, and some powdered sugar.

Since no carrot cake is complete without some walnuts, those were added to the top layer as well.

Carrot Gooey Cake

Crushed pineapple was also folded into the top layer, which I think gives it a beautiful spring-like, burst of freshness.

If you want to get technical, you could also add some raisins, but I decided it has enough going on already without them.

Carrot Gooey Cake

My favorite part is that you don’t have to make a cream cheese frosting to go on top of the cake. It already has a cream cheese layer baked into it.

Seriously, phenomenal.

Carrot Gooey Cake

Each bite is filled with a little spice from the carrot cake, a little crunch from the walnuts, and a fruity burst from the pineapple, all wrapped up into a deliciously gooey cake.

You can serve it with a dusting of powdered sugar, or a dollop of whip cream.

Just do it quickly, cause this baby goes fast…

Carrot Gooey Cake

What’s your favorite way to eat a carrot?

Carrot Gooey Cake
For the Crust
  • 1 box carrot cake mix
  • 1 egg
  • ½ cup butter, melted
For the Top Layer
  • 8oz of cream cheese, softened
  • ½ cup butter, melted
  • 2 eggs,
  • 1 tsp vanilla
  • 16oz box powdered sugar
  • ½ cup chopped walnuts
  • ½ cup crushed pineapple, drained
  • whip cream (optional)
  1. Preheat oven to 350 degrees F.
For the Crust:
  1. In a medium size bowl combine ½ cup melted butter with the cake mix and egg. Stir to combine and press the dough into a lightly greased 9x13 cake pan. Set aside.
For the Top Layer:
  1. In the bowl of your stand mixer, beat the cream cheese until smooth, then add the melted butter and continue to beat.
  2. Add eggs one at a time, while still mixing. Add vanilla and powdered sugar and whip until smooth, scraping down the sides of the bowl to get it all incorporated.
  3. Fold the walnuts and pineapple into the cream cheese mixture with a spoon, then spread out evenly on top of the crust.
  4. Bake for 40-45 minutes, the center should still be slightly gooey (hence - gooey cake). Remove from even and let cool.
  5. Dust the top with powdered sugar, and a dollop of whip cream if desired. Enjoy!


  1. Oh my! I love gooey cakes and this one looks insane. Pinned. <3

  2. This does look seriously good :-)

  3. Oh yes please Shawn! I love this!

  4. Oh my gosh, this looks SO yummy!

  5. I just made carrot cake a couple of days ago but definitely wasn’t as decadent as this!

  6. Laura Perry says:

    Wow, this is so my kind of carrot cake! I can’t wait to make it! :)

  7. You had me at gooey 😉

  8. I love carrot cake and now I really love it with that gooey topping!

  9. Carrot cake is my absolute favourite! Never had a ‘gooey’ cake before so I’m really excited to try this, yum!

  10. Looks just perfect! Love that cream cheese layer baked in! Great photos!

  11. not that its going to save all that many calories :) but can you cut back on whole box of 10x sugar or is it necessary?

  12. For the crust the ingredients says 1/2 cup of butter. Directions say 1/2 stick butter. Isn’t a stick of butter 1/2 cup? I want to make this tomorrow but want to make it right. It sound fantastic!

  13. Does this need to be refrigerated? I made it and liked it better at room temperature. Thanks :-)

    • Technically, yes. Because this has a dairy filling, you’ll want to keep it refrigerated. You could always cut a slice and then let it come to room temperature before you enjoy it? :) Hope that helps!

  14. Marcia Mayfield says:

    I just stumbled across this recipe and made it two days ago. I thought mine was just a little too gooey, maybe a tad too sweet. I could probably have given it another 3-5 minutes of oven time, maybe been a little more careful with the melted butter for the top layer. i’ll be more careful next time.

    meanwhile, YUMMMM! this was really good and I will definitely be making it again, probably for the next family gathering. delicious. i’m about to go for a slice and a glass of milk right now.

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