Carrot Cake with Pineapple Honey Mustard Sauce

Carrot Cake with Pineapple Honey Mustard Sauce

Piece of carrot cake with Honey mustard squeeze bottle


Carrot Cake

  • ¾ cup vegetable oil

  • ¼ cup sour cream

  • ¾ cup brown sugar

  • 1 tablespoon molasses

  • 3 egg

  • 250g 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

pineapple Honey mustard sauce ingredients/Pineapple honey mustard sauce in a pot on stove

Pineapple Honey Mustard Sauce

  • 1 tablespoon cornstarch

  • 6 tablespoons brown sugar

  • 398mL/13.5 oz can crushed pineapple, in juice

  • 3 tablespoon Blues Hog Honey Mustard

  • 1/8 teaspoon kosher salt

  • ¼ teaspoon cayenne pepper, optional


Carrot Cake

  1. Preheat oven to 350 degrees F.

  2. Grease 8x8 glass with non-stick oil spray or greased metal baking pan.

  3. In large bowl, mix oil, sour cream, sugar and molasses.

  4. Mix in eggs.

  5. Mix in grated carrots.

  6. In a separate bowl, stir together flour, cinnamon, nutmeg, cloves, baking soda, salt.

  7. In mixing bowl with liquid – oil and eggs, add dry ingredients.

  8. Pour cake batter into glass or metal baking pan.

  9. Bake for 45-55 minutes or when a toothpick comes out clean.

  10. Serve with Pineapple Sauce with Blues Hog Honey Mustard

Pineapple Honey Mustard Sauce

  1. In a small saucepan, whisk cornstarch, kosher salt, brown sugar, cayenne pepper (optional) and crushed pineapple and juices until combined.

  2. Turn stove on low heat and allow sauce to come to low boil.

  3. Whisk in Blues Hog Honey Mustard.

  4. Bring saucepan contents to low boil and simmer for 5-10 minutes until sauce is thickened and homogenous.


Janice Smella Headshot

Recipe Created By 

Janice Smella, SmellaQue

As head cook for SmellaQue, the 2018 and 2019 Canadian BBQ Team of the Year, smoking and cooking outdoors is a huge passion for Janice. Her success as a BBQ team has enabled invitations to cook at the American Royal World Series of BBQ, Jack Daniels World Championship BBQ and Houston Livestock Show and Rodeo World’s Championship Bar-B-Que Contest. 

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