Carrot Cake Earthquake Cake is a fun twist on the classic carrot cake starting with cake mix. Cream cheese frosting is baked into the cake!
This recipe is affiliated with Imperial Sugar. click here for the complete recipe!
carrot cake earthquake cake
I am so excited about this recipe for Carrot Cake Earthquake Cake.There are already some great earthquake cake recipes on my site. Chocolate earthquake cake and pumpkin earthquake cake. All of them are made from cake mix, so it’s very easy and very delicious. What I like about earthquake cakes is that they have frosting inside, so you can eat them warm. warm cake? Yes, please!
This cake recipe is also a great alternative to the classic carrot cake. Not only is it easy, but it’s baked all the way through, so you don’t have to worry about making it beautiful with icing. Great for travel, I love taking this to friends’ houses and holiday dinners… It serves directly from the 9×13 baking dish so you don’t have to worry about the cake tipping over or being transported.
What is earthquake cake?
Earthquake cake is a recipe for a cake that cracks open after baking to reveal rich interstices of sweet cream cheese. Made with layers of cream cheese. The great thing about earthquake cakes is that they are really malleable and can be very creative. Which brings us to today’s recipe for Carrot Cake Earthquake Cake!
What you need/ingredients for this earthquake cake:
Click here for the full recipe Includes ingredient measurements and instructions.
- shredded sweetened coconut
- A box of carrot cake mix. Do not prepare the cake according to package directions. Use dry cake mix as another ingredient and follow my recipe listed.
- milk
- Vegetable oil
- big egg
- crushed pineapple, drained
- White chocolate chips
- chopped walnuts
- Cream cheese
- butter
- icing sugar
Carrot Cake Earthquake Cake Recipe/Instructions:
- Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with nonstick cooking spray and sprinkle coconut on bottom of pan.
- in your bowl stand mixer equipped with paddle attachment Mix dry cake mix, milk, oil, eggs and drained pineapple over low heat for 30 seconds. Increase mixer speed to medium and he mixes for 2 minutes, scraping down sides of bowl as needed. Alternatively, you can do this in a large mixing bowl with a hand mixer.
- Pour the cake batter evenly over the coconut layer and sprinkle the white chocolate chips and walnuts on top. set aside.
- Put cream cheese and butter in medium pot over medium-low heat. Stir constantly as the mixture melts together until smooth. Remove from heat and immediately add powdered sugar and whisk until creamy.
- Pour the cream cheese mixture evenly over the cake batter. Use a knife to lightly stir the cream cheese mixture into the batter.
- Bake the cake for 45 minutes. The edges are set and the center is a little loose. Lightly tent the pan with foil if the top starts to brown too quickly.
- Refrigerate the cake for about 30 minutes before slicing into a sticky cake.You can also let the cake cool completely before serving.
Tips for success:
This is a recipe that requires very minimal prep time and is very difficult to screw up.
- Don’t overcook! This is probably true of any dessert. The characteristic of the earthquake cake is that it becomes a little loose in the middle when it is ready. The edges are set and golden, but still wiggle a little. The whipped cream cheese will harden as it cools. Think of it like cheesecake. The center should not be completely set when you remove it from the oven. Insert a toothpick about 2 inches from the edge for a nice clean finish.
- Depending on how your oven bakes, rotate the pan halfway through. Also, if the surface looks like it’s going to burn before baking, cover the frying pan with aluminum foil to prevent the surface from burning any further.
- Whether you make chocolate, vanilla, carrot cake, pumpkin, or any flavor of earthquake cake, it’s made exactly the same way.
Add-ins and variations:
This Carrot Cake version of Earthquake Cake add-in works really well, but there are a few ways to switch it up.
- Not interested in nuts? leave them!
- Do you only have pecans? Substitute walnuts in your recipe!
- Don’t like white chocolate? No problem. Omit the addition of white chocolate chips.
- Missing a box of carrot cake mix? You can also substitute spice cake!
- topping: Top this with whipped cream or vanilla ice cream. There might even be a drizzle of caramel or a sprinkle of cinnamon!
How to store earthquake cake:
Cover the pan with a lid or plastic wrap and store at room temperature for up to 3 days.
Click here for the full recipe.
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