Making Carrot Cake More Moist With Pineapple

Decorating By MissCakeCrazy Updated 24 Aug 2010 , 12:33pm by MissCakeCrazy

MissCakeCrazy Posted 15 Aug 2010 , 10:18am
post #1 of 14

I have posted this before but I cannot view my forum posts due to technical problems. Someone replied back to mee saying that they add in crushed pineapple into the mixture which makes it moist. I cannot remember how much pineapple I should put. I am going to make an 8" square carrot cake.

13 replies
minicuppie Posted 15 Aug 2010 , 12:24pm
post #2 of 14

Carrot cakes usually call for some oil as the fat and this should be enough, with the carrots and raisins, to make it moist (altho pineapple is a tasty addition).
What recipe are you using?

MissCakeCrazy Posted 15 Aug 2010 , 12:34pm
post #3 of 14

Jane Prices cook on the home baking guide to cake decorating

auntbeesbaking Posted 15 Aug 2010 , 12:58pm
post #4 of 14

The recipe I use calls for 8 oz. for a 9 x 13" pan.

MissCakeCrazy Posted 15 Aug 2010 , 1:08pm
post #5 of 14

8oz pineapple?

auntbeesbaking Posted 15 Aug 2010 , 1:15pm
post #6 of 14

yep, 8 oz. crushed pineapple, drained.

Bean123 Posted 15 Aug 2010 , 1:21pm
post #7 of 14

my recipe for a 9x13 calls for a 1 1/3 cups, with the juices....and the cake is moist for days.

Piece_acake Posted 16 Aug 2010 , 1:04am
post #8 of 14

I found this recipe online a while back and it is by far the BEST carrot cake I've had. The pineapple adds the perfect amount of moistness...mmmmm I think I'm going to make one icon_smile.gif

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1 small can of crushed pineapple

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and pineapple. Fold in pecans. Pour into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

MissCakeCrazy Posted 16 Aug 2010 , 12:17pm
post #9 of 14

I am going to be using a 8" by 8" pan, is that OK?

MissCakeCrazy Posted 16 Aug 2010 , 12:24pm
post #10 of 14

Also, how big were the cups you used and what is all purpose flour? We have either plain flour or self-raising flour (with the raising agent) in the UK

cutthecake Posted 16 Aug 2010 , 1:03pm
post #11 of 14

When I make carrot cake, I substitute applesauce for almost half of the oil. So, if the recipe calls for 1 cup oil, I'll use about 1/2 cup applesauce and 1/2 cup oil.

minicuppie Posted 16 Aug 2010 , 1:08pm
post #12 of 14

OT here....Speaking of pineapple, I didn't have enough brown sugar for my upside down cake so used a squirt of golden syrup and I may not go back. Someone please come get this out of my kitchen before I eat the whole thing!

Piece_acake Posted 16 Aug 2010 , 5:09pm
post #13 of 14

Use the plain flour, and a 8x8 might be a touch small so just make some cupcakes icon_smile.gif

MissCakeCrazy Posted 24 Aug 2010 , 12:33pm
post #14 of 14

Thanks piece_acake. I did the receipe you gave me as well as adding in a tsp of ginger and it was lovely!

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