Wednesday, January 16, 2008

Mmm...Carrot-Pineapple Cake!

I finally got my baking bug back (recovered from all the holiday baking, I guess), plus DH wanted to do something with me, so we made a new cake last night. We both really like carrot cake, but DH hates cream cheese, therefore cream cheese icing, which typically comes with carrot cake, is also on the list of do-not-eats. So I read the recipe in my handy-dandy Better Homes and Gardens cookbook (you know, the one with the red and white checkers on it), and we decide to substitute the icing recipe for some ready-made vanilla that we have on hand. At the bottom of the recipe where it lists alternate/additive ingredients, it suggests adding a can of crushed pineapple to make carrot-pineapple cake. I pointed this out to DH, thinking that this would probably make it even moister (moist cake is a plus in our house), and what do you know! I actually have an 8 oz. can of crushed pineapple in the pantry. So we tried it all out, and it was super dee-LISH! The hardest part was shredding 3 cups of carrots. Highly recommend adding the pineapple, and maybe less of the oil. It came out light, fluffy, and yummy. I would post a picture of it, but since we don't like tons of icing, we left off icing the sides and it doesn't look as pretty. But my stomach doesn't care...mmm...

1 comment:

Erin said...

Oh, I bet that was good! I'm not a huge carrot cake fan myself (my father is), but the pineapple might help that.