What fun we've been having in our lab this month! Three birthdays three weeks in a row -- plus a potluck Octoberfest -- means lots of baking. A light, simple orange-coconut-chocolate layer cake for the first birthday (a European student), chocolate cupcakes for the second (a self-described picky junk food eater), and now our dear (almost) grown-up boyscout of a guy has pledged a preference for carrot cake.
I don't turn down a slice of carrot cake when offered to me, but it isn't my favorite and I've perhaps made one or two in my entire baking career. In looking for a recipe for this week, therefore, I was astonished to find pineapple included in nearly every cake. I would never have guessed pineapple to be an ingredient in most of the carrot cakes I've eaten, and certainly not in the ones I've enjoyed.
Does "everyone else" consider pineapple standard in carrot cake? Does canned pineapple tend to blend in to the batter so that big chunks aren't obvious? Any opinions or recommendations for or against including it? My thanks!