Skip the layers, and simplify dessert with this elegant carrot and pineapple sheet cake.
And its deliciously moist thanks to thecanned pineapple(drained, of course, but still plenty juicy).
Learn how to make a carrot-pineapple cake, and offer a new variation of your family’s favorite dessert.
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Ingredients
Cake:
Baking spray with flour
2 1/2cups(about 10 5/8 oz.
cancrushed pineapple, drained
2cupsshredded carrots(from 2 medium [4 oz.
)unsalted butter, softened
4cups(about 13 oz.
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Coat a 13- x 9-inch baking dish with baking spray.
Add carrots and walnuts:
Fold carrots and walnuts into bowl until evenly incorporated.
Spread batter evenly into prepared baking dish.
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Increase mixer speed to high, and beat until smooth, about 1 minute.
Add Frosting to Cake:
Spread Cream Cheese Frosting evenly over cooled Cake.
Garnish with additional walnuts and nutmeg.
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
you’re free to use pineapple juice as a one-to-one substitute for water in cake mix.
you’re free to prepare the cake up to a day before preparing the icing.
Just wrap it with plastic wrap until ready to ice it.
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Because it has cream cheese frosting, it cannot be stored at room temperature more than two hours.
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
