Here’s another fantastic Earthquake Cake! Carrot Cake Earthquake Cake to be exact. This cake is absolutely mouthwatering. It starts with a carrot cake cake mix. Once the batter is mixed, it’s poured over layers of pecans, coconut and vanilla chips. Then a luscious cream cheese icing is poured over top. Finally it’s topped with a cinnamon-sugar layer. The icing sinks into the middle of the cake while baking so that it craters and erupts like a volcano! It’s really spectacular.

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This is my fifth in a string of Earthquake Cake recipes and it won’t be my last, I assure you! I have several more than I plan to bake sometime this summer. These cakes are as delightful to eat as they are to look at. And, of course, it’s always nice to have ice cream or whipped topping and sauce drizzled over top before serving. Check out my Funfetti Earthquake Cake, Pina Colada Earthquake Cake, Red Velvet Earthquake Cake. Or, salivate over the recipe that started it all. 🙂 I guarantee you will be drooling after just looking at these luscious desserts.

A friend of ours has an annual Crawfish Boil every year about this time. They have a huge extended family so they host about 100 people (or more). They set up tents on their lawn outside (since it’s already really hot here in Texas in mid-May). I asked her what I could bring. She said to bring a dessert. So I brought this cake, Double Decadent Chocolate Brownies and a Sausage Cornbread. They start around noonish and go all throughout the day until dinner. Her husband made some of the best Jerked Chicken with Habanero Mango sauce I’ve ever eaten. They also had Fried Catfish, prawns, corn on the cob, potatoes and a table full of desserts. It was a lot of fun.

I made this cake with a cinnamon-sugar layer on top before baking. However, you can eliminate that layer if you prefer to have a smoother top. I liked the additional cinnamon but I realize not everyone does. I was planning on making this for our Friday night care group, but one of the gals really hates cinnamon so I decided to make this for the Crawfish Boil instead. Everyone who tried it really loved it. While I prefer it with either ice cream or whipped topping (and caramel sauce) drizzled over top, this dessert is plenty rich enough just plain.

If you’re looking for an outrageous over-the-top dessert for the summer holidays, give this decadent Carrot Cake Earthquake Cake a whirl. You’re family and friends will be in seventh heaven. 🙂

Carrot Cake Earthquake Cake just explodes in flavor!

This cake is delicious topped with whipped topping or ice cream and caramel sauce.

Every bite will have you drooling.

Here’s what I did.

I used these ingredients.

Grease and flour a 9×13″ glass baking dish. This is really important. Otherwise the ingredients will caramelize too much to the bottom of the pan and stick.

Sprinkle pecans over top of prepared dish.

Add layer of coconut.

Add vanilla chips.

Pour cake mix into a mixing bowl. Add eggs and oil.

Add half-and-half instead of water.

Mix with an electric mixer until smooth.

Pour the cake batter over top of the vanilla chips. Do not stir ingredients.

Melt butter and cream cheese over low heat.

Whisk until the mixture is softened enough like that in the picture above.

Begin adding powdered sugar and whisk until all of it is incorporated.

I added the powdered sugar in two batches.

Now carefully pour the cream cheese mixture over top of the cake mix in the dish. Spread as evenly as possible but do not mix the layers.

Combine cinnamon and sugar.

Spread over top as evenly as possible. Do not stir into cake. 

If you want a smoother finish you can eliminate this step, if you prefer.

Bake at 350 for about 1 hour 15 minutes to 1 hour 25 minutes, until a toothpick inserted in center comes out clean and not gooey.

See how the cake craters and explodes like an earthquake? Yummy.

Here’s what the cake looks like without any topping or sauce drizzled on top.

This cake is really rich. It will satisfy any sweet tooth craving you have.

Here’s the recipe.

CARROT CAKE EARTHQUAKE CAKE

(My own concoction)

Carrot Cake Earthquake Cake

Teresa Ambra

This outrageous over-the-top cake is layered with pecans, coconut and vanilla chips. Then it's topped with carrot cake batter and cream cheese icing. The icing sinks into the cake while baking causing a volcano effect. This rich, decadent dessert is perfect for company or holidays. Serve with ice cream and caramel sauce.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings 15

Calories 691 kcal

Equipment

• 1 9x13" glass baking dish
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped
• 1 medium mixing bowl
• 1 small sauce pan
• 1 whisk
• 1 rubber spatula
• 1 small bowl

Ingredients

  

1x2x3x

• 1 box Carrot Cake Mix
• 2/3 cup canola oil or use coconut oil or avocado oil
• 3 large eggs
• 1 cup half-and-half do not use water to mix the cake batter
• 1 cup pecans finely diced
• 1 1/2 cups coconut
• 12 oz. bag vanilla chips
• 8 oz. pkg. cream cheese cubed
• 1 stick unsalted butter (1/2 cup)
• 4 cups powdered sugar
• 1/2 cup granulated sugar
• 1 tsp. cinnamon

Instructions

 

• Preheat oven to 350°.
• Grease and flour a 9x13” baking dish.
• Spread pecans, then coconut and finally white vanilla chips in the bottom of the prepared baking dish.
• Mix cake mix according to package directions using oil, eggs and half-and-half (instead of water); use an electric mixer.
• Spread over top of pecans, coconut and vanilla chip layers. (Do not stir).
• Melt butter and cream cheese over low to medium heat in small saucepan.
• Remove from heat.
• Add powdered sugar and whisk to combine.
• Spread powdered sugar mixture over top of cake batter in baking dish.
• Smooth the top but do not stir.
• Combine granulated sugar and cinnamon.
• Sprinkle evenly over top of cream cheese layer.
• Bake for 45-60 minutes or until cake tests done.
• If the cake looks like it’s browning too much on top, tent with foil and continue baking until a toothpick inserted in center comes out clean.
• Cool completely before cutting into squares.
• If desired, serve with ice cream, whipped topping and drizzle caramel sauce over top.
• Store covered tightly.
• After 2 days, store in refrigerator.

Notes

NOTE: My cake mix required 3 eggs, 2/3 cup canola oil and 1 cup water to make cake according to package directions. I substituted half-and-half for the water in the recipe to make the cake richer.

 

NOTE: Adding the cinnamon-sugar layer is a preference issue. If you enjoy extra cinnamon then add it. If you prefer a smoother top, leave it off.

 

NOTE: It is imperative that you grease and flour the baking dish so the nuts don’t stick to the bottom of the pan while baking.

 

NOTE: My cake took about 1 hour 20 minutes to bake completely.

 

NOTE: Do not stir the layers together, just layer them over top of each other.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 691kcalCarbohydrates: 82gProtein: 8gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 66mgSodium: 380mgPotassium: 319mgFiber: 2gSugar: 70gVitamin A: 320IUVitamin C: 1mgCalcium: 165mgIron: 2mg

Keyword cake, carrot cake, carrots, cheesecake, cream cheese, dessert

Tried this recipe?Let us know how it was!

This is so wonderful with caramel sauce drizzled over top.

Carrot Cake Earthquake Cake is a sensational over-the-top dessert your friends and family will love.

This delectable cake will tantalize your taste buds and have you coming back for more.

You may also enjoy these delicious recipes!

Funfetti Earthquake Cake

Pina Colada Earthquake Cake

Earthquake Cake

Red Velvet Earthquake Cake

Carrot Cake Earthquake Cake

Teresa Ambra

This outrageous over-the-top cake is layered with pecans, coconut and vanilla chips. Then it’s topped with carrot cake batter and cream cheese icing. The icing sinks into the cake while baking causing a volcano effect. This rich, decadent dessert is perfect for company or holidays. Serve with ice cream and caramel sauce.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings 15

Calories 691 kcal

Equipment

• 1 9×13" glass baking dish
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped
• 1 medium mixing bowl
• 1 small sauce pan
• 1 whisk
• 1 rubber spatula
• 1 small bowl

Ingredients

  

1x2x3x

• 1 box Carrot Cake Mix
• 2/3 cup canola oil or use coconut oil or avocado oil
• 3 large eggs
• 1 cup half-and-half do not use water to mix the cake batter
• 1 cup pecans finely diced
• 1 1/2 cups coconut
• 12 oz. bag vanilla chips
• 8 oz. pkg. cream cheese cubed
• 1 stick unsalted butter (1/2 cup)
• 4 cups powdered sugar
• 1/2 cup granulated sugar
• 1 tsp. cinnamon

Instructions

 

• Preheat oven to 350°.
• Grease and flour a 9×13” baking dish.
• Spread pecans, then coconut and finally white vanilla chips in the bottom of the prepared baking dish.
• Mix cake mix according to package directions using oil, eggs and half-and-half (instead of water); use an electric mixer.
• Spread over top of pecans, coconut and vanilla chip layers. (Do not stir).
• Melt butter and cream cheese over low to medium heat in small saucepan.
• Remove from heat.
• Add powdered sugar and whisk to combine.
• Spread powdered sugar mixture over top of cake batter in baking dish.
• Smooth the top but do not stir.
• Combine granulated sugar and cinnamon.
• Sprinkle evenly over top of cream cheese layer.
• Bake for 45-60 minutes or until cake tests done.
• If the cake looks like it’s browning too much on top, tent with foil and continue baking until a toothpick inserted in center comes out clean.
• Cool completely before cutting into squares.
• If desired, serve with ice cream, whipped topping and drizzle caramel sauce over top.
• Store covered tightly.
• After 2 days, store in refrigerator.

Notes

NOTE: My cake mix required 3 eggs, 2/3 cup canola oil and 1 cup water to make cake according to package directions. I substituted half-and-half for the water in the recipe to make the cake richer.

 

NOTE: Adding the cinnamon-sugar layer is a preference issue. If you enjoy extra cinnamon then add it. If you prefer a smoother top, leave it off.

 

NOTE: It is imperative that you grease and flour the baking dish so the nuts don’t stick to the bottom of the pan while baking.

 

NOTE: My cake took about 1 hour 20 minutes to bake completely.

 

NOTE: Do not stir the layers together, just layer them over top of each other.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 691kcalCarbohydrates: 82gProtein: 8gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 66mgSodium: 380mgPotassium: 319mgFiber: 2gSugar: 70gVitamin A: 320IUVitamin C: 1mgCalcium: 165mgIron: 2mg

Keyword cake, carrot cake, carrots, cheesecake, cream cheese, dessert

Tried this recipe?Let us know how it was!