For this cake, I swapped out the applesauce for a can of crushed pineapple and it worked perfectly. Crushed pineapple: I usually stick with unsweetened applesauce in my carrot cake to add moisture and not make it greasy with too much oil.Eggs: Should be room temperature before being whisked into the batter.Oil: Canola or vegetable oil will work.Baking powder and baking soda: Helps the cake rise in the oven.You don’t want to wind up with a dense cake! Flour: Be sure to spoon and level the flour when measuring it.The cake must be moist (and stay that way!), have a good amount of spices but not too much, and it needs to be topped with cream cheese frosting. When it comes to good carrot cake, I have a few requirements. All you have to do is bake the cake, let it cool, then spread some cream cheese frosting on top. There’s no need to worry about leveling cakes or decorating the cake to make it look pretty. In fact, I think I actually prefer how simple this recipe is to make compared to my layered carrot cake recipe. And I have to say, this recipe does not disappoint. Since Easter is so close, I felt that it was time to finally get to work on a pineapple carrot cake recipe.
Can you use crushed pineapple and can you bake it in a 9×13-inch pan? The answer? YES AND YES! Today’s recipe comes from two questions I receive on my homemade carrot cake recipe quite often. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers! A moist carrot cake with pineapple, chopped walnuts, and topped with an easy cream cheese frosting.
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