Carrot Cake with Pineapple Honey Mustard Sauce
Carrot cake is a classic dessert that always comes with cream cheese icing, but what if it was warm served with a pineapple sauce? I’ve been playing with classic flavors for carrot cake to include pineapple and honey mustard. Its slightly unconventional, but its also delicious and quick to whip up. No icing or cooling time required! Weeknight desserts I can throw together are perfect for my family. My current comfort food is a warm Carrot Cake with Pineapple Honey Mustard Sauce. Will it be yours?
The Pineapple Honey Mustard sauce is so versatile, it works with savory as well. I slathered this sauce on grilled chicken thighs and it was a delight; check out the recipe Pineapple Chicken Thighs. The perfect accompaniment for 2 dishes!
Taste: Carrot cake with spicy notes that are harmonized with the sweetness of pineapple and rounded out with honey mustard
Tenderness: Best served warm, a tender carrot cake you can spoon with a generous helping of Pineapple Honey Mustard Sauce
Carrot Cake with Pineapple Honey Mustard Sauce
Ingredients
- ¾ cup vegetable oil
- ¼ cup sour cream
- ¾ cup brown sugar
- 1 tablespoon molasses
- 3 eggs
- 250 g carrots peeled and grated (2 cups)
- 2 cups all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- ¼ cup chopped candied/ crystallized ginger optional
- whipped cream garnish
Pineapple Honey Mustard Sauce
- 1 tablespoon cornstarch
- 6 tablespoons brown sugar
- 1/8 teaspoon kosher salt
- ¼ teaspoon cayenne pepper optional
- 398 mL/13.5 oz can crushed pineapple in juice
- 3 tablespoon honey mustard I prefer Blues Hog Honey Mustard
Instructions
Carrot Cake
- Preheat oven to 350 degrees F.
- Grease 8×8 glass with non-stick oil spray or greased metal baking pan.
- In large bowl, whisk together oil, sour cream, sugar and molasses.
- Whisk in eggs.
- Whisk in grated carrots.
- In a separate bowl, stir together flour, cinnamon, nutmeg, cloves, baking soda, salt and candied/ crystallized ginger(optional).
- In the mixing bowl with liquid ingredients (including oil and eggs), mix in dry ingredients.
- Pour cake batter into glass or metal baking pan.
- Bake for 45-55 minutes or when a toothpick comes out clean.
- Serve warm with Pineapple Honey Mustard Sauce and whipped cream
Pineapple Honey Mustard Sauce
- In a small saucepan, whisk cornstarch, kosher salt, brown sugar, cayenne pepper (optional) and crushed pineapple and juices until combined.
- Turn stove on low heat and allow sauce to come to low boil.
- Whisk in honey mustard.
- Bring saucepan contents to low boil and simmer for 5-10 minutes until sauce is thickened and homogenous.
