Delicious Gooey Butter Carrot Cake Recipe

Experience the delightful fusion of flavors with this gooey butter carrot cake! Ideal for gatherings, this recipe promises to impress everyone. Let’s explore how to create this delicious dessert step by step, ensuring it’s both enjoyable to make and even more enjoyable to eat.

Ingredients You Will Need

Essential Ingredients

• Cake Mix Layer:

  • One box of cake mix (carrot or yellow)
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1.5 teaspoons vanilla extract

• Carrot Mixture:

  • 2 cups shredded carrots
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cardamom
• Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • 2 eggs
  • 1.5 cups powdered sugar
  • Zest of one lemon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (optional)

Equipment Needed

• 13 x 9-inch baking pan
• Mixing bowls
• Electric mixer
• Parchment paper

Preparing the Baking Pan

Prepping Your Pan

1. Preheat your oven to 350°F (180°C).
2. Grease your 13 x 9-inch baking pan with baking spray.
3. Line the bottom and sides with parchment paper, ensuring a 2-inch overhang on the longer sides for easy removal later.

Cooking the Carrots

Sautéing the Carrots

1. In a skillet, melt 2 tablespoons of butter over medium heat.
2. Add the shredded carrots and sauté for about 8 minutes, stirring frequently until they soften and begin to brown slightly.
3. Transfer the cooked carrots to a heatproof bowl, adding ground cardamom before cooling them uncovered in the refrigerator for about 15 minutes.

Mixing the Cake Batter

Creating the Base

1. In a large mixing bowl, combine the cake mix, 1 egg, 1/2 cup of softened butter, and 1.5 teaspoons of vanilla extract. Use an electric mixer to blend on medium-low speed for about 30 seconds to 1 minute until just mixed.
2. Pat the mixture evenly into the bottom of your prepared baking pan.

Making the Cream Cheese Filling

Preparing the Cream Cheese Mixture

1. In a separate bowl, beat 8 oz of cream cheese with an electric mixer on medium speed until smooth, taking 1 to 2 minutes and scraping down the sides as needed.
2. Gradually beat in the powdered sugar, lemon zest, remaining 2 eggs, and salt until the mixture is creamy.
3. Fold in the cooled carrots and pecans if desired, ensuring they are evenly distributed.

Assembling and Baking the Cake

Final Assembly

1. Spread the cream cheese filling over the cake mix layer in the pan.
2. Bake in the preheated oven for about 40 minutes, or until the top is shiny and slightly crackly. The cake should be lightly golden.
3. Cool the cake in the pan on a wire rack for about 2 to 3 hours. It’s normal if the topping sinks slightly as it cools.

Serving Suggestions

Final Touches

1. Carefully lift the cake from the pan using the parchment overhang.
2. Slice into squares or bars, dust with powdered sugar, and garnish with additional pecans for that extra touch.

Conclusion

This gooey butter carrot cake is perfect for any occasion, tempting dessert lovers with its moist texture and rich flavor. Serve it at parties, gatherings, or as a sweet treat for yourself. Enjoy the delightful blend of carrots and cream cheese in every bite!