Ooey Gooey Carrot Butter Cake Recipe

Ingredients:

• Baking spray with flour
• 1/2 cup plus 2 tablespoons unsalted butter, melted and divided
• 2 cups shredded carrot (about 4 carrots)
• 1/2 teaspoon ground cardamom
• 1 (15.25-ounce) box spice cake mix (such as Duncan Hines)
• 3 large eggs, at room temperature, divided
• 2 1/2 teaspoons vanilla extract, divided
• 1 (8-ounce) package cream cheese, softened
• 4 cups powdered sugar, plus more for dusting
• 2 teaspoons freshly grated lemon zest
• 3/4 teaspoon table salt
• 1/2 cup chopped toasted pecans, plus more for garnish

Directions:

1. Preheat your oven to 350F (180C). Grease a 13 x 9-inch baking pan with baking spray, then line the bottom and sides with parchment paper, leaving a 2-inch overhang on the long sides for easy removal later.
2. In a skillet, heat 2 tablespoons of butter over medium heat. Add the shredded carrots and cook, stirring frequently, until softened and lightly browned, about 8 minutes. Transfer the carrots to a heatproof bowl and stir in the cardamom. Let them cool in the refrigerator, uncovered, for about 15 minutes.
3. While the carrots are cooling, in a large bowl, combine the cake mix, 1 egg, 1 1/2 teaspoons vanilla extract, and the remaining 1/2 cup of melted butter. Beat the mixture with an electric mixer on medium-low speed for about 30 seconds to 1 minute, just until combined. Spread this mixture evenly into the prepared pan.
4. In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 to 2 minutes, until smooth and creamy. Scrape down the sides as needed.
5. Add the powdered sugar, lemon zest, salt, the remaining 2 eggs, and the remaining 1 teaspoon of vanilla extract to the cream cheese mixture. Continue to beat on medium-low speed until the mixture is smooth and creamy, about 1 to 2 minutes.
6. Fold in the cooled carrots and toasted pecans, making sure they are evenly dispersed throughout the cream cheese mixture.
7. Spread the cream cheese mixture evenly over the cake mix layer in the pan.
8. Bake in the preheated oven for about 40 minutes, or until the top is lightly golden, shiny, and slightly crackly. Allow the dessert to cool completely in the pan on a wire rack for 2 to 3 hours. (Its okay if the topping sinks slightly as it cools.)
9. Using the parchment paper as handles, remove the dessert from the pan and cut it into bars. Dust with powdered sugar and garnish with chopped pecans.

Nutrition Facts (per serving):

• Calories: 226
• Total Fat: 7g (9% Daily Value)
• Saturated Fat: 3g (16% Daily Value)
• Cholesterol: 35mg (12% Daily Value)
• Sodium: 270mg (12% Daily Value)
• Total Carbohydrate: 39g (14% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 29g
• Protein: 2g (5% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 64mg (5% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 72mg (2% Daily Value)