Ingredients
- 1 box carrot cake mix (about 15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup finely shredded carrots
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped walnuts or pecans
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl combine the carrot cake mix, eggs, vegetable oil, and water.
- Mix until smooth and well combined.
- Stir in the shredded carrots, crushed pineapple, shredded coconut, and chopped nuts until evenly distributed.
- Pour the batter into the prepared baking dish and spread it evenly.
- In another bowl mix the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake batter without fully mixing it in.
- Bake for 40–45 minutes until the cake is mostly set and lightly golden on top.
- The center should remain slightly soft because of the cream cheese pockets.
- Allow the cake to cool before slicing and serving.
Notes
- Drain the crushed pineapple well to prevent excess moisture.
- Freshly shredded carrots provide the best texture and flavor.
- Add raisins for extra sweetness and texture.
- Walnuts or pecans both work well and add a pleasant crunch.
- Do not overmix the cream cheese swirl to keep the earthquake effect.
- Serve slightly warm to enjoy the creamy pockets of filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
