Prep Time:
Yield:
Method:Description
A gooey butter cake that uses carrot spice cake for the base and has been converted to be gluten free and dairy free.
Ingredients
Bottom cake layer:
- 18 oz gluten free, dairy free spice cake mix
- 1 large egg
- ½ C earth balance soy free buttery sticks, melted
- 1 ½ C shredded carrots
- 1 C raisins
Gooey layer:
- 8 oz (one package) Daiya plain cream cheeze style spread, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 lb powdered sugar
- ½ C earth balance soy free buttery sticks, melted
- additional raisins, to taste
- cinnamon, to taste
Additional materials:
- metal 9x13 pan (nonstick is fine but not dark)
- electric mixer (stand or hand-held)
Instructions
- Preheat oven to 350ºF and grease a lightly colored, metal 9×13 inch pan.
- Using either a hand mixer or stand mixer, combine the cake mix, one egg, and ½ C of melted dairy free butter alternative.
- Fold in the shredded carrots and raisins by hand. It will make the mixture more wet but that's ok. Spread the mixture evenly into the 9x13 pan.
- Using a mixer again, beat the cream cheese alternative until it is as smooth as possible (it may stay a little lumpy but you will be able to completely smooth it in the next step).
- Add the two remaining eggs, the other ½ C butter alternative, and vanilla extract and beat until completely smooth.
- Gradually mix in all of the powdered sugar. The end result should be like a smooth batter. Pour this over the cake layer and use a spatula or gently tap the pan on the counter to get it to spread out evenly.
- Top with a sprinkle of cinnamon and extra raisins, both amounts to your preference.
- Bake for 35-50 minutes. Be careful not to overbake. The center should still be a little jiggly and finish setting once it’s removed from the oven (like a baked cheesecake). Additionally, some oil may pool on the top of the cake – don’t confuse this oil with undercooked batter or you could end up over cooking it.
- Allow cake to cool before slicing and serving.
Notes
- Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
- The cake mix I used was large so I just measured out 18 oz and saved the rest for making individual mug cakes or other recipes.