Carrot Cake Earthquake Cake

🧂 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

• 1 Preheat oven to 350°.
• 2 Grease and flour a 9x13” baking dish.
• 3 Spread pecans, then coconut and finally white vanilla chips in the bottom of the
  prepared baking dish.
• 4 Mix cake mix according to package directions using oil, eggs and half-and-half
  (instead of water); use an electric mixer.
• 5 Spread over top of pecans, coconut and vanilla chip layers. (Do not stir).
• 6 Melt butter and cream cheese over low to medium heat in small saucepan.
• 7 Remove from heat.
• 8 Add powdered sugar and whisk to combine.
• 9 Spread powdered sugar mixture over top of cake batter in baking dish.
• 10 Smooth the top but do not stir.
• 11 Combine granulated sugar and cinnamon.
• 12 Sprinkle evenly over top of cream cheese layer.
• 13 Bake for 45-60 minutes or until cake tests done.
• 14 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.
• 15 Cool completely before cutting into squares.
• 16 If desired, serve with ice cream, whipped topping and drizzle caramel sauce over
  top.
• 17 Store covered tightly.
• 18 After 2 days, store in refrigerator.

Nutrition Info