If I'm eating it, I like good carrot cake, period. But my recipe, which I think is as good as any I've ever had, does include crushed pineapple. Years ago, in the interest of better health and not wasting the pineapple juice, I began using the drained juice- replacing some of the oil with it. If I'm keeping the cake at home, and therefore probably eating more than one serving, I usually replace half of the oil ( mine calls for only oil, 1-1/2 C) with canned pineapple juice. It is still incredibly moist and delicious! I had carrot cake on today's baking agenda; what a surprise to find it's Nat'l Carrot Cake Day!

• Reply