Carrot Cake with Pineapple Honey Mustard Sauce

Janice Smella with SmellaQue
Servings

8

Prep Time

30 minutes

Cook Time

1 hours

Category

Dessert

Ingredients

    Carrot Cake

    • 3/4 cup Vegetable Oil
    • 1/4 cup Sour Cream
    • 3/4 cup Brown Sugar
    • 1 tbsp Molasses
    • 3 Eggs
    • 250g Carrots, peeled and grated (2 cups)
    • 2 cups All Purpose Flour
    • 1 tsp ground Cinnamon
    • 1/2 tsp ground Nutmeg
    • 1/8 teaspoon ground Cloves
    • 1/4 teaspoon Salt
    • ¾ teaspoon Baking Soda
    • Whipped Cream

    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

    Directions

      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. Mix in eggs.
      4. In a separate bowl, stir together flour, cinnamon, nutmeg, cloves, baking soda, salt.
      5. Add dry ingredients to we ingredients until batter is well combined. Fold in grated carrots.
      6. Pour cake batter into baking pan.
      7. Bake for 45-55 minutes or when a toothpick comes out clean.

      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.

      Topping Cake

      1. When the cake comes out of the oven, let cool for an hour or so.
      2. Top with generous layers of whip cream and pineapple honey mustard sauce.