# Please vote on the important topic of proper carrot cake ingredients **URL:** \ **Category:** Cafe Society\ **Created:** [October 5, 2018, 9:28pm UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531 "2018-10-05T21:28:55Z")\ **Posts on this page:** 12\ **Page:** 3
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 8, 2018, 12:39am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/41 "2018-10-08T00:39:56Z")
> [@needscoffee](#): > > The carrot cake with pineapple that I’ve had has been fairly subtle. Just enough pineapple to notice, but not enough to jump out at you. It doesn’t much change the character of the cake. Sounds to me like it’s within the bounds of “carrot cake,” then. I imagine it also makes the cake feel a bit moister, perhaps? It makes me feel like it’s kind of like how some people add applesauce for moisture, but also to keep the oil down, or something like that. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 8, 2018, 12:44am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/42 "2018-10-08T00:44:03Z")
Stereotypes as a method of judging people: Evil, or at least definitely wrong. Stereotypes as a method of judging recipes: Often useful, and often right. But not always. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 8, 2018, 12:49am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/43 "2018-10-08T00:49:31Z")
> [@pulykamell](#): > > I imagine it also makes the cake feel a bit moister, perhaps? I am as far lefty/liberal as it’s medically safe to be, and even I am not in the habit of asking the cake how it feels about various issues - even when those issues might be integral to the cake’s well-being. 😉 ---
**Author:** ![adhemar](https://avatars.discourse-cdn.com/v4/letter/a/3da27b/32.png) [@adhemar](https://boards.straightdope.com/u/adhemar)\ **Post date:** [October 8, 2018, 4:01am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/44 "2018-10-08T04:01:43Z")
Canned pineapple ONLY goes in the garbage. I hate it. Fresh pineapple is awesome, cooked is nasty. Same with spinach and tomatoes. ---
**Author:** ![carlotta](https://avatars.discourse-cdn.com/v4/letter/c/898d66/32.png) [@carlotta](https://boards.straightdope.com/u/carlotta)\ **Post date:** [October 8, 2018, 8:55am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/45 "2018-10-08T08:55:14Z")
Thanks for the recipe Mind’s Eye! ---
**Author:** ![MaxTheVool](https://avatars.discourse-cdn.com/v4/letter/m/9fc29f/32.png) [@MaxTheVool](https://boards.straightdope.com/u/MaxTheVool)\ **Post date:** [October 10, 2018, 9:16pm UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/46 "2018-10-10T21:16:35Z")
> [@pulykamell](#): > > I make chocolate chip cookies. I add a raisins to them. I describe them simply as chocolate chip cookies. [All I have to say to you, sir or madame.](https://www.youtube.com/watch?v=WI39ZkreFLE) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 10, 2018, 10:03pm UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/47 "2018-10-10T22:03:52Z")
> [@MaxTheVool](#): > > [All I have to say to you, sir or madame.](https://www.youtube.com/watch?v=WI39ZkreFLE) Exactly! ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [October 10, 2018, 11:30pm UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/48 "2018-10-10T23:30:33Z")
> [@pulykamell](#): > > . . . I make chocolate chip cookies. I add a raisins to them. > . . . [Cannibal.](https://www.youtube.com/watch?v=R9rlr6b-7cw) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 10, 2018, 11:42pm UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/49 "2018-10-10T23:42:51Z")
Man, I’m just getting worried now that being quoted out of context, posters skimming this thread will actually think that I add raisins to chocolate chip cookies! :eek: ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [October 11, 2018, 12:18am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/50 "2018-10-11T00:18:03Z")
> [@pulykamell](#): > > Sounds to me like it’s within the bounds of “carrot cake,” then. I imagine it also makes the cake feel a bit moister, perhaps? It makes me feel like it’s kind of like how some people add applesauce for moisture, but also to keep the oil down, or something like that. Yeah–I agree that a lot of the folks who have never encountered it have encountered it unknowingly. Pineapple on its own is apretty strongly-flavored, but when combined with carrot-cake spices and cream cheese frosting and all those other goodies, its signature flavor fades into the background, and it’s mostly there for its basic properties (sweet, sour, wet). We’re not talking about a chunk of candied pineapple in a fruit cake, we’re talking about a background ingredient. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [October 11, 2018, 4:56am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/51 "2018-10-11T04:56:45Z")
> [@Left\_Hand\_of\_Dorkness](#): > > Yeah–I agree that a lot of the folks who have never encountered it have encountered it unknowingly. Pineapple on its own is apretty strongly-flavored, but when combined with carrot-cake spices and cream cheese frosting and all those other goodies, its signature flavor fades into the background, and it’s mostly there for its basic properties (sweet, sour, wet). We’re not talking about a chunk of candied pineapple in a fruit cake, we’re talking about a background ingredient. I could buy that if it’s somehow made so fine that you can’t detect it at all physically, or if it seems like it could be a carrot piece. But, if it’s still in some sort of chunk form, I don’t see how it wouldn’t be noticed. And given the existence of recipes without it (which includes the one I ate the most, made by my grandmother), I don’t find it hard to believe that some people never encounter it. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [October 12, 2018, 12:30am UTC](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531/52 "2018-10-12T00:30:28Z")
> [@BigT](#): > > I could buy that if it’s somehow made so fine that you can’t detect it at all physically, or if it seems like it could be a carrot piece. But, if it’s still in some sort of chunk form, I don’t see how it wouldn’t be noticed. I once worked at a bakery and made a chocolate cake with chopped-up canned beets, sort of on a dare. Nobody noticed. > [@](#): > > And given the existence of recipes without it (which includes the one I ate the most, made by my grandmother), I don’t find it hard to believe that some people never encounter it. That’s pretty well in keeping with what I said :). [Previous page](https://boards.straightdope.com/t/please-vote-on-the-important-topic-of-proper-carrot-cake-ingredients/822531.md?page=2)