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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

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.
Prep Time 20 mins
Cook Time 1 min
Total Time 21 mins
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 727 kcal


  • 1 box Betty Crocker Carrot Cake Mix
  • 2/3 cup canola oil
  • 3 large eggs
  • 1 cup half-and-half do not use water to mix the cake batter
  • 1 cup finely diced pecans
  • 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


  • 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).
  • 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.


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


Calories: 727kcalCarbohydrates: 81gProtein: 7gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 88mgSodium: 304mgPotassium: 116mgFiber: 2gSugar: 63gVitamin A: 550IUVitamin C: 0.8mgCalcium: 170mgIron: 1.4mg
Keyword cake, carrot cake, carrots, cheesecake, cream cheese, dessert
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