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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 with Pineapple Sauce Recipe

Janice Smella
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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!
Preparation 15 minutes
Cook 1 hour 10 minutes
Ready in 1 hour 25 minutes
Servings 16 Servings
CourseSupper
InfluenceGlobal
DifficultySeasoned
MethodBake
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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.