I had made an Ooey Gooey Butter cake one time before, and there are so many variations that I knew there had to be one for Carrot Cake. I found a couple, but as always, I have to put my own spin on it. They called for adding carrots and pecans to the topping, which just didn't sit right with me. The topping is like the cream cheese icing on a regular carrot cake....and we don't put carrots and pecans in that!
Anyway, my neighbor and friend, Carol, had a taste of it and as Thanksgiving got closer, she asked me to make one for her family Thanksgiving dinner.....a chance to cook? I'm in!!!
You need a springform pan, which I buttered then coated with sugar (Cola Tip there...cakes come out clean EVERY time...and the sugar and butter a nice candied coating on the cake, making it very easy to ice without a crumb coat). Then you mix together a cake mix....but not just ANY cake mix! The recipes on the internet called for a spice cake....what? I used the Duncan Hines DECADENT Carrot Cake mix.
It comes with a packet with dried carrots and raisins in it.
Anyway, put the cake mix and the packet contents into the mixer....I added about a cup of chopped pecans. Then add one stick of melted butter and one egg.
Mix....it will be about the consistency of cookie dough. Put the dough into the pan and, using your fingers, spread it to coat the bottom of the pan.>
Next you need to make the "icing" or "topping". You mix 1 pound of confectioners sugar, 1 stick of butter, 1 8 ounce package of cream cheese, 1 teaspoon of vanilla and 2 eggs in the blender (didn't take a pic of this! Dang!) and pour it over the top of the cake mix mixture. 
Bake it in the oven at 350 degrees for about 40 to 50 minutes. The center will be a little jiggly, but it will be nicely browned on the top.
This is one recipe you have to promise me you'll try....take it to your company picnic...but make sure to take plenty of copies of the recipe!!! 
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