Up close side view of a square slice of gooey butter cake on a white plate. Flowers and a white cup with lid are in the background.

Gooey Butter Carrot Cake

  • Author: Meagan Fikes
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 10 minutes
  • Yield: one 9X13 inch cake (about 18 servings) 1x
  • Method: baking
  • Diet: Gluten Free


A gooey butter cake that uses carrot spice cake for the base and has been converted to be gluten free and dairy free.


Bottom cake layer:

Gooey layer:

Additional materials:

  • metal 9x13 pan (nonstick is fine but not dark)
  • electric mixer (stand or hand-held)


  1. Preheat oven to 350ºF and grease a lightly colored, metal 9×13 inch pan.
  2. Using either a hand mixer or stand mixer, combine the cake mix, one egg, and ½ C of melted dairy free butter alternative.
    Cake mix being weighed on a food scale reading 1 pound, 2 ounces and a spice cake mix box behind it.
    A metal mixing bowl containing a brown, crumbly dough.
  3. 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.
    Orange colored crust with shredded carrots and raisins pressed into the bottom of a metal pan.
  4. 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).
    A black mixing bowl filled with whipped dairy free cream cheese alternative.
  5. Add the two remaining eggs, the other ½ C butter alternative, and vanilla extract and beat until completely smooth.
  6. 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.
    White batter after being poured into a 9x13 metal pan.
  7. Top with a sprinkle of cinnamon and extra raisins, both amounts to your preference.
  8. 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.
  9. Allow cake to cool before slicing and serving.


  • 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.