I’ve mentioned before that I have a slight, very minor obsession with ooey gooey butter cake. Red Velvet and Blueberry, Chocolate and Strawberry Lemonade are just a few that I’ve done and trust me, there are many more I’d like to do. I just don’t want to bore you all! However, this Ooey Gooey Carrot Spice Cake is in a whole other realm of yum and I’m pretty sure you’ll be glad I went with my obsession this week.
So how good is this ooey gooey cake? Let’s just say my husband took one bite and then proceeded to tell me to remove it from our house immediately! Haha. The bottom layer of spice cake combined with the ooey gooey carrot cake filling is phenomenal. The filling is studded with white chocolate chips, toasted pecans and pineapple tidbits. Yeah, yum. It’s definitely one of my favorite ooey gooey cakes thus far and I think would make the perfect treat this Easter Sunday!
Enjoy!
- 1, 18.25 oz. Spice Cake Mix
- 1 Large Egg
- 1 Stick Unsalted Butter, melted
- 1, 8 oz. Pkg. Cream Cheese, softened
- 2 Large Eggs, room temperature
- 16 oz. (3¾ c.) Powdered Sugar
- 1 Stick Unsalted Butter, melted
- 1 T. Pure Vanilla Extract
- ⅛ t. Nutmeg
- ½ t. Cinnamon
- 1½ c. White Chocolate Chips
- ½ c. Pecans, chopped and toasted
- 1 c. Finely Grated Carrots
- 1, 8 oz. Can Pineapple Tidbits, drained
- Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
- In the bowl of an electric mixer, beat the spice cake, egg and melted butter until combined. Pat evenly into the bottom of the pan and set aside.
- Still using the electric mixer, beat cream cheese until smooth. Beat in eggs. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter until combined. Beat in vanilla, nutmeg and cinnamon. Stir in 1 cup white chocolate chips, pecans, grated carrots and pineapple. Pour evenly over spice cake layer. Sprinkle with remaining ½ cup white chocolate chips. Bake for 40-45 minutes until center is firm. Let cool completely and cut into pieces.