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Carrot Cake Earthquake Cake | Can't Stay Out of the Kitchen | this fantastic #cake is rich, decadent & divine! It's layered with #pecans, #coconut, vanilla chips & uses a boxed #carrotcake mix. Then it has a #cheesecake icing layer that sinks into the #dessert while baking. The explosion causes an earthquake! Amazing dessert for company or #holidays.

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
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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
  

  • 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
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