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.
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?
Jane Prices cook on the home baking guide to cake decorating
The recipe I use calls for 8 oz. for a 9 x 13" pan.
yep, 8 oz. crushed pineapple, drained.
my recipe for a 9x13 calls for a 1 1/3 cups, with the juices....and the cake is moist for days.
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
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.
I am going to be using a 8" by 8" pan, is that OK?
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
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.
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!
Use the plain flour, and a 8x8 might be a touch small so just make some cupcakes
Thanks piece_acake. I did the receipe you gave me as well as adding in a tsp of ginger and it was lovely!