Shortcut Carrot Sheet Cake

Ingredients

• Swirl cake mix

  General mills, betty crocker supermoist party cake, dry

  100g

• Water

  Plain, clean water

  1 cup or 237g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Carrots

  Raw

  2 ½ cup chopped or 320g

• Pineapple

  Raw, all varieties

  1 ½ cup, chunks or 248g

• Walnuts

  Nuts, black, dried

  2 cup, chopped or 250g

• Cream cheese

  8 oz or 227g

• Butter

  Unsalted

  ½ cup or 114g

• Vanilla extract

  1 tsp or 4g

• Powdered sugars

  4 cup unsifted or 480g

• Coconut

  Whole Tropical Fruit - Freshdirect

  1 cup shredded or 80g

Directions

1. Step 1 Preheat oven to 350°F. Spray a 15- x 10-inch jelly-roll pan liberally with baking spray. Combine, cake mix, water, oil, and eggs in the bowl of a heavy-duty electric stand mixer, and mix according to package directions. Stir in carrots, pineapple, and 1 cup of the walnuts. Pour batter into prepared jelly-roll pan. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, about 25 minutes. Step 2 Transfer pan to a wire rack; cool completely, about 30 minutes. Step 3 Beat cream cheese, butter, and vanilla with a heavy-duty electric stand mixer fitted with the whisk attachment on medium speed until fluffy and well combined, 4 to 5 minutes. Add powdered sugar, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides of bowl as needed. Step 4 Spoon cream cheese mixture, in dollops, over surface of cooled cake. Using an offset spatula, spread to coat surface of cake evenly. Top evenly with remaining 1 cup walnuts. Sprinkle evenly with coconut. Chef's Notes Make sure to let the cake cool completely before frosting. It will save you the aggravation of tearing the surface of the cake. Also, take the time to soften your cream cheese and butter, and your frosting will get nice and light and fluffy instead of thick and difficult to beat.