Carrot Cake Recipe with Pineapple - Greedy Eats (2024)

FAQs

Does carrot cake contain pineapple? ›

Carrot cake, with its wonderful texture and spiced flavor, is a cake classic BUT it can also be turned up about 800 notches with one notable ingredient: pineapple. Crushed pineapple or chunks? We vote for crushed. Crushed pineapple acts more like a wet ingredient rather than an optional add-in.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

If the batter rises too quickly, the center puffs up before falling, creating a divot in the center of the cake. You can keep a carrot cake from falling in the middle by altering your cooking process and the recipe.

Hopefully you agree that the idea of veggies in your dessert is tastier than it sounds! Warm spices, naturally sweet carrot and cream cheese frosting make this recipe so delicious, it's no wonder carrot cake is so popular around the world.

Seriously though, if using only natural carrots, it is hard to get a significant carroty taste in a cake, mainly because 1) carrots don't have a very strong taste, 2) some of the taste is lost with cooking, and 3) the native texture and taste of a cake overwhelm whatever taste is remaining in the carrots.

Pineapple substitute: The Crushed Pineapple adds a lot of moistness and sweet flavor to the cake, but you could use applesauce as a substitute. Nuts and Raisins: These are optional, so add what you like, or add walnuts or coconut. I prefer raisins in the cake and nuts only on the outside.

You could try baking at a low temperature for a longer period. This will stop the outer edges, and crust cooking too quickly, and hopefully create an evenly baked cake.

The toothpick test

When you pull it back out, it should come away clean. But, if you pull it out and it has remnants of wet batter stuck to it, or it appears to be a bit gummy in texture, then the cake needs further baking time in the oven.

Using baking powder (a chemical leavening agent) often becomes tricky. How much is enough to leaven dense, oil-based cakes like carrot cake? Sometimes, we end up using too much baking powder to help this type of cake rise, and this mistake can unfortunately make them taste bitter or like chemicals.

Even when the cake is baked, bacteria can still grow, so everything still needs to be refrigerated to prevent spoilage and foodborne illness. Carrot cake and frosting are also easier to tame when they're cold, so unless it's time to serve up some slices, keep your cake in the fridge.

What is the nickname for carrot cake? ›

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter.

The Calorie Content of Carrot Cake vs.

However, even though carrot cake has a higher fat content, it can bit a healthier choice compared to regular cakes especially because carrot cake is made with whole wheat flour, which is a healthier choice of flour, unlike white flour.

In 1827, carrot cake appeared for the first time in a French cookbook published in Britain, as reported by National Today, but there was a recipe for carrot pudding pie on record from "The Art of Cookery, Made Plain and Easy" as early as 1747, per The Food of England Project.

Typical ingredients include grated carrot, flour, sugar or brown sugar, cooking oil, spices and baking soda. Additional ingredients may include shredded coconut, raisins, molasses and nuts. Many variations exist, such as carrot cake whoopie pies, cookie sandwiches, and those prepared in the style of an energy bar.

Top this classic carrot cake with moreish cream cheese icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Our answer. The green flecks are carrot but the colour has been changed by the bicarbonate of soda (baking soda) in the mixture. Some pigments are sensitive to pH balances and will change colour if they are in a very acid or very alkaline environment.

Sugar, Cornstarch, Soybean Oil, Carrots, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cream Cheese (pasteurized Milk And Cream, Salt, Guar Gum, Cheese Cultures, Carob Bean Gum, Xanthan Gum), Palm Oil, Walnuts, Egg Yolk, Egg Whites, Baking Soda, Nonfat Milk, ...