Recipe: Carrot Gooey Butter Cake

The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of sugar and flour.  This cake is available at most area bakeries and grocery stores in St. Louis. If you haven’t had it before, you are in for a treat.  I've put a spring spin on it with my carrot cake version. 

Crust:

1 egg,

1 stick butter, melted

1 box carrot cake mix

Preheat your oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray on all sides of the pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. 

Filling:

1 package (8-ounce) cream cheese, softened to room temperature

1 stick butter, melted

1 teaspoon vanilla

2 eggs

1 pound powdered sugar

3/4 cup carrots, grated

1/2 teaspoon, cinnamon

1/4 teaspoon, nutmeg

Still using an electric mixer, beat cream cheese until smooth; add eggs, vanilla, spices and carrots. Slowly pour in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.  Pour filling onto cake mixture and spread evenly with a spatula. Bake for 40 to 50 minutes. Remove from oven and allow it to cool completely before frosting.

Frosting:

1 package (8-ounce) cream cheese, softened to room temperature

1/2 stick of butter

1 cup powdered sugar

3 teaspoons vanilla

1 teaspoon orange juice

Pinch orange zest

3/4 cup pecans, finely chopped

Cream together cream cheese and butter; gradually stir in powdered sugar; add vanilla, orange juice and zest. Beat until smooth. If too thick, add a few drops of milk until it reaches preferred consistency. Frost the cake; refrigerate. Top with pecans.