Carrot Gooey Cake

Note: Some type of carrot dessert is a must for Easter. This one would make Peter Cottontail proud.

Carrot Gooey Cake

Cake:
1 (18.25-ounce) box spice cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
1 1/2 cup finely grated carrot

Directions:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking 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. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Add grated carrot. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.

You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into small squares.