Description
A delightful and gooey dessert combining carrot cake, custard, and a buttery topping, perfect for any occasion.
Ingredients
- 2 cups finely grated carrots
- 1 box (15.25 oz) spice cake mix
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 1/2 cup crushed pineapple, well drained, optional
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 2 oz cream cheese, softened (optional drizzle)
- 1/2 cup powdered sugar (optional drizzle)
- 2 tablespoons milk (optional drizzle)
- 1/4 teaspoon vanilla extract (optional drizzle)
Instructions
- Preheat your oven to 350°F. Grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, combine the grated carrots, spice cake mix, cinnamon, nutmeg, chopped pecans, and drained pineapple if using. Add the melted butter, eggs, and milk. Stir until the mixture is evenly moistened and no large pockets of dry cake mix remain. Spread the mixture evenly across the bottom of the prepared baking dish.
- In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar and brown sugar. Beat until creamy, then add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, heavy cream, and flour until the custard is smooth and pourable.
- Pour the cream cheese custard mixture evenly over the carrot cake base. Use a spatula to spread it gently across the surface.
- Sprinkle the yellow cake mix evenly over the custard layer. Drizzle the melted butter as evenly as possible over the dry cake mix. Sprinkle the remaining chopped pecans, brown sugar, and cinnamon over the top.
- Place the baking dish in the preheated oven and bake for 45–55 minutes, until the top is golden brown and the edges are set. The center should remain soft and slightly custardy.
- Remove the cake from the oven and let it cool for at least 20–30 minutes before serving.
- In a small bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract. Whisk until the mixture is smooth and thick enough to drizzle. Drizzle over the slightly cooled cake just before serving.
Notes
- Ensure the custard reaches 160°F in the center for safety.
- Cover with foil if the top browns too quickly during baking.
- Let the cake cool to allow the custard to set properly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg