I love carrot cake. Carrot cake is definitely one of those nostalgic foods for me. Why? Well, probably because Dad loves it and whenever I think about my childhood and spending time with Dad, that meant going to the neighborhood deli and bakery, having lunch and then ordering some dessert to share. Dad would always order the ‘usual’, a big slice of homemade carrot cake, made my Penny, the owner of the joint. She would always cut a piece that had one of those icing carrots on the top – she knew that made me happy. I love the icing on a good slice of carrot cake – that perfectly whipped cream cheese icing with just the right amount of lemon juice and zest to give it that extra zing. Yum!
Over the years, I have made it my culinary mission to find, bake, and perfect the best carrot cake recipe. I’ve made carrot cake loaf, muffins, squares, just about any shape, size, and form. I’ve added seeds and nuts, even some dried fruits like raisins, chopped pruned, and coconut. Carrot cake is one of those baked recipes that not only tastes great, but you know you’re getting a little more than just a plain vanilla or chocolate cake. All those freshly grated carrots are a great way to load up on your daily intake of Vitamin A. So yes, its good for you! Anything to make it that you can make more and enjoy more of this yummy ‘dessert’ right?
The recipe I came across recently is one which adds pineapple. Oh and its absolutely delicious. I’ve actually done this before, but it was never with the help of a recipe. So I’m glad that I found this one. Adding pineapple to your favorite carrot cake recipe is a great way to lock in some extra yummy moisture. It also somehow makes the entire cake feel more light and so flavorful that you won’t even need that extra icing. Yes, can you believe that I am actually saying this? No icing needed. So for all of you out there who from time to time want to cut back on some extra calories, this is a recipe you should definitely try out. Its fresh, healthy, packed with those vitamins, and easy to make. It's a recipe that the kids will love, you can bring to your next ladies luncheon, or serve alongside some eggs and bacon as a extra special brunch. Go on and get baking. Enjoy!
Pineapples can be eaten fresh, cooked, juiced, and preserved. They are found in a wide array of cuisines. In addition to consumption, the pineapple leaves are used to produce the textile fiber piña in the Philippines, commonly used as the material for the men's Barong Tagalog and women's Baro't saya formal wear in the country. The fiber from the pineapple is also used as a component for wallpaper and other furnishings. The flesh and juice of the pineapple is used in cuisines around the world. In many tropical countries, the pineapple is prepared, and sold on roadsides as a snack. The pineapple is sold whole, or in halves with a stick inserted.