This Is Ina Garten’s Secret for the Best Carrot Cake

It’s no secret that we love Ina Garten’s approachable recipes. When we were reading about the five-star Ina Garten carrot cake, we were struck by a simple swap that takes the timeless treat to new heights.

Ina is a dessert maven, and her specialty is giving classic recipes a modern twist. For example, her lemon bars call for an easy pastry crust made from creamed butter rather than fussy laminated butter. And her favorite apple tart features a jelly glaze that caramelizes the fruit. Ina Garten’s holiday recipes are so special, and her carrot cake hack makes this the perfect pastry for Easter dessert.

What is Ina’s secret for the best carrot cake?

While Ina is famous for her flexible and fuss-free approach to cooking and baking, in the case of her carrot cake, there’s one extra step that she insists is worth it. Instead of the canned pineapple that’s found in some recipes, she uses fresh diced pineapple. Fresh pineapple is more flavorful and has a firmer, juicier texture than the crushed and canned variety, giving it a bolder presence in the cake. If you’ve ever wished for carrot cake that was less earthy and more sweet, give this swap a try.

When choosing a pineapple, use your nose! The fruit should smell tropical and sweet, especially near the stem. Odorless fruits are usually tasteless. To chop a pineapple, cut off the crown (the top with the spiky leaves), then slice the pineapple in half vertically. Shave off the prickly skin with a sharp knife, preserving as much of the fruit as possible. If there are hard, prickly eyes left, pick them out with the tip of a paring knife. Cut the half into quarters, then cut away the firm, woody core.

It’s not tricky to slice a pineapple, but if you’re in a hurry, store-bought is fine. Don’t swing through the canned food aisle, though. Head to the produce department, where you can usually find the fruit peeled and cored in plastic containers.