substitute for pineapple?

[Chef #967867]

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.

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The closest thing I can think of in terms of juiciness and flavor would be oranges.

[Chef #967867]

thanks for the suggestion! do you think clemintines will work?

[Chef #967867]

thanks for the suggestion! do you think clemintines will work?

[Dee514]

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.

[1Steve]

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.

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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.

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]

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.

Canned mandarin oranges aren't stringy.

[1Steve]

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.

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]

You don't have to put that part in.

[Chef #263885]

How about mango??

[westtextazzy]

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]

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]

what about pumpkin I tried that it was good