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    You are in: Home / Community Forums / Desserts / substitute for pineapple?
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    substitute for pineapple?

    Chef #967867
    Wed Jan 21, 2009 3:22 pm
    Newbie "Fry Cook" Poster
    I have a great recipe for carrot cake, but like many it includes pineapple. I am allergic to pineapple, so I was wondering what you could suggest I use instead? My mother suggested either apple sauce or baby food cooked carrots.
    _
    Thu Jan 22, 2009 11:49 am
    Food.com Groupie
    The closest thing I can think of in terms of juiciness and flavor would be oranges.
    Chef #967867
    Thu Jan 22, 2009 11:59 am
    Newbie "Fry Cook" Poster
    thanks for the suggestion! do you think clemintines will work?
    Chef #967867
    Thu Jan 22, 2009 11:59 am
    Newbie "Fry Cook" Poster
    thanks for the suggestion! do you think clemintines will work?
    Dee514
    Thu Jan 22, 2009 9:34 pm
    Forum Host
    Clementines should work, but they will change the flavor a bit. I usually just add a bit more grated carrots, and leave the pineapple out. I'm not allergic, I just don't like it in my carrot cake. icon_cool.gif
    1Steve
    Sat Jan 24, 2009 7:47 am
    Food.com Groupie
    I'm not so sure about the oranges Idea. I think you might end up with a lot of stringy pulp in your cake. My neighbor who also has problems with pineapple, says she substitutes an equal amount of canned peaches for the crushed pineapple. She just puts the peaches in the food processor or blender until they are close to crushed pineapple consistency. icon_smile.gif
    _
    Sat Jan 24, 2009 6:26 pm
    Food.com Groupie
    1Steve wrote:
    I'm not so sure about the oranges Idea. I think you might end up with a lot of stringy pulp in your cake. My neighbor who also has problems with pineapple, says she substitutes an equal amount of canned peaches for the crushed pineapple. She just puts the peaches in the food processor or blender until they are close to crushed pineapple consistency. icon_smile.gif


    What about the carrots? They're stringy. Besides, there are recipes for carrot-orange cake and some of them do use the whole orange minus the rind.
    Chocolatl
    Sat Jan 24, 2009 6:38 pm
    Food.com Groupie
    1Steve wrote:
    I'm not so sure about the oranges Idea. I think you might end up with a lot of stringy pulp in your cake. My neighbor who also has problems with pineapple, says she substitutes an equal amount of canned peaches for the crushed pineapple. She just puts the peaches in the food processor or blender until they are close to crushed pineapple consistency. icon_smile.gif


    Canned mandarin oranges aren't stringy.
    1Steve
    Sat Jan 24, 2009 7:15 pm
    Food.com Groupie
    Aspiring pastry chef wrote:
    1Steve wrote:
    I'm not so sure about the oranges Idea. I think you might end up with a lot of stringy pulp in your cake. My neighbor who also has problems with pineapple, says she substitutes an equal amount of canned peaches for the crushed pineapple. She just puts the peaches in the food processor or blender until they are close to crushed pineapple consistency. icon_smile.gif


    What about the carrots? They're stringy. Besides, there are recipes for carrot-orange cake and some of them do use the whole orange minus the rind.


    I suppose it depends on how you define stringy? I don't find carrots stringy at all? Canned mandarin oranges I agree with. But I'm referring to fresh regular ornges. Remove the skin, and juice one, and you are left with all that stuff that holds the segments together, generaly referred to as pulp. That's what I meant by stringy.
    Chocolatl
    Sat Jan 24, 2009 8:24 pm
    Food.com Groupie
    You don't have to put that part in. icon_biggrin.gif
    Chef #263885
    Tue Jan 27, 2009 3:57 pm
    Newbie "Fry Cook" Poster
    How about mango??
    westtextazzy
    Tue Jan 27, 2009 4:30 pm
    Food.com Groupie
    My carrot cake calls for 2 C carrots, but I put one cup and a large jar of carrot baby food. You can also use applesauce for your pineapple.
    sassybrown
    Sun Jan 20, 2013 12:51 pm
    Newbie "Fry Cook" Poster
    cramberry sauce works great and leaves the cake with a moist taste about 1/2 can works great.in carrot cake... whole or just the jellied
    bunz aka Pat
    Mon Jan 21, 2013 6:41 pm
    Forum Host
    what about pumpkin I tried that it was good icon_biggrin.gif
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