Carrot Cake with Pineapple Sauce

A large square carrot cake sits on a wooden cutting board with a green bowl of pineapple sauce and a knife by its side.
This recipe is sponsored by Blues Hog

Sweet and spicy, Carrot Cake with Pineapple Sauce has an unusual twist: a bit of honey mustard mixed into the sauce! But, don’t worry, this cake doesn’t taste like dinner. The mustard adds just a hint of umami to the sauce – a little bit of savory flavor to balance the sweet pineapple. 

Carrot cake is a rich and moist dessert that has a bit of a healthy take. If you want to intensify the carrot flavor, even more, you can roast the shredded carrots before mixing them into the cake. Removing any excess water in the carrots, it makes the flavor even more robust.

Many carrot cakes are served with a cream cheese frosting. In this take, a sweet and savory pineapple sauce is served on top. The sweet and acidic pineapple flavor is cut just a little bit with a touch of honey mustard, for a perfectly balanced topping. 

Swipe to see all photos
A square piece of carrot cake, dolloped with whipped cream, sits on a round green plate, with additional squares of carrot cake in the background.
Cut the cake into squares and serve with the pineapple sauce and whipped cream on top of each square. 
A square metal baking pan is in the oven with a golden brown carrot cake baking inside.
Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. 
A spoon places a dollop of whipped cream on top of a square piece of carrot cake sitting on a bright green plate.
Whipped cream adds a bit of creaminess to a piece of traditional carrot cake.
A large square carrot cake sits on a wooden cutting board with a green bowl of pineapple sauce and a knife by its side.
Carrot cake is a rich and moist dessert that has bit of a healthy take.
A square piece of carrot cake with a dollop of pineapple sauce sits on a round green plate with a fork, with additional squares of cake in the background.
The sweet and acidic pineapple flavor is cut just a little bit with a touch of honey mustard, for a perfectly balanced topping. 

Carrot Cake with Pineapple Sauce Recipe

0
reviews
This recipe is sponsored by Blues Hog.
A large square carrot cake sits on a wooden cutting board with a green bowl of pineapple sauce and a knife by its side.
Sweet and spicy, carrot cake with pineapple Sauce has an unusual twist: a bit of honey mustard mixed into the sauce!
Preparation 15 minutes
Cook 1 hour 10 minutes
Ready in 1 hour 25 minutes
Servings 16 Servings
CourseSupper
InfluenceGlobal
DifficultySeasoned
MethodBake
Similar Recipes

Ingredients

Pineapple Sauce

  • 1 tablespoon cornstarch
  • 6 tablespoons brown sugar
  • 1 can (14 oz) crushed pineapple in juice
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper optional
  • 3 tablespoons Blues Hog Honey Mustard or honey mustard of choice

Carrot Cake

  • non-stick spray oil for the baking pan
  • 3/4 cup vegetable oil
  • 1/4 cup sour cream
  • 3/4 cup brown sugar
  • 1 tablespoon molasses
  • 3 eggs
  • 2 cups peeled and grated carrots
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/4 cup chopped candied or crystallized ginger optional
  • whipped cream for serving

Equipment

  • 8- by 8-inch (20- by 20cm) baking pan

Directions

Pineapple Sauce

  • In a small saucepan, whisk together the cornstarch, brown sugar, pineapple with its juices, salt, and cayenne pepper until combined. 
  • Cook over low heat and allow the sauce to come to a gentle boil. Whisk in the honey mustard. Simmer for 5 to 10 minutes, until the sauce is thickened and homogenous. Remove from the heat and keep warm.

Carrot Cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- by 8-inch baking pan with non-stick spray oil. 
  • In a large bowl, mix the oil, sour cream, brown sugar, and molasses together. Mix in the eggs, one at a time. Fold in the grated carrots.
  • In a separate bowl, whisk together the flour, cinnamon, baking soda, nutmeg, salt, and cloves. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the ginger, if using.
  • Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. 
  • Cut the cake into squares and serve with the pineapple sauce and whipped cream on top of each square. 

Nutritional Information

Serving: 16gCalories: 248kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 151mgPotassium: 124mgFiber: 1gSugar: 18gVitamin A: 2753IUVitamin C: 1mgCalcium: 33mgIron: 1mg

More Cake Recipes

Popular Recipe Ideas

Pitmaster Janice Smella

About Janice Smella

Janice Smella is an always busy mother of two, who by the week is a professional in the oil and gas industry, but by the weekend is a well-respected award willing barbecue pitmaster. BBQ and cooking make my weekends. If I’m not cooking, then… it must not be the weekend!

Learn more about Janice Smella
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.