Looking for THE BEST carrot cake recipe? Pineapple Carrot Cake with Fluffy Pineapple Whipped Cream Frosting is moist and flavorful, without a cream cheese frosting to weigh it down. The light, fluffy pineapple whipped cream frosting and vanilla mousse filling makes this one to die for carrot cake!

If you’ve read my Salted Chocolate Ganache Ding Dong Cake post, you know I get a little introspective and bummed out when my kids have a birthday. Parenting can be like riding a roller coaster. When you’re barreling over those ups and downs, it’s hard to take in the scenery. Instead, perpetual prayers are sent up to stay on track, with eyes squeezed shut.

Then SHAZAM! One of the kids has the audacity to turn another year older, making you realize your life with them is like clutching a fistful of sand.

Nolan’s recent 10th birthday forced me to pause and soak up all his “Nolan-ness,” while he’s still light-hearted, unencumbered, and completely ours. He’s also known as “Fireball,” which I can’t place how it started, but encompasses his personality perfectly. He peppers us with incessant questions, knows exactly what he wants, and has no qualms asking for it. Multiple times.

He doesn’t shy away from excess. In fact, he insists on it! (He requested zucchini bread for breakfast, wrapped up in his lunchbox, for an after school snack, and then again for dinner. That was where I drew the line.) I often contemplate how Nolan’s “challenging” qualities will serve him well…one day. Perhaps when I’m no longer in charge of him.

Nolan is also ferociously loyal and compassionate. He will stop whatever he’s doing (Legos 24/7) to do a favor for you, without question. If I’m ever hurt or upset, his face instantly drops, and he rushes to ask (multiple!) times if I’m okay. Nolan invents elaborate, imaginative games for his younger brothers, who follow him around like well-trained monkeys, mimicking anything he tells them to do.

Our fiery, sweet Nolan puts a capital “P” in parenting for us, then dangles enough obedience and reverance our way to trick us into thinking we know what we’re doing. He is a mixed bag and always keeps me on my toes.

Like when I asked him what flavor birthday cake he wanted, and he replied, “carrot cake.” Carrot cake? Really??

There isn’t a cake out there I’ll completely shun, but I slightly deflated when carrot cake was announced the official winner. I feel like it doesn’t have enough ying to it’s yang. Carrot cake is a moister, denser cake and the traditional cream cheese doesn’t do any justice by weighing it down more.

Nolan did just say “carrot cake.” He didn’t stipulate sticking to the script. Let the artistic licensure commence.

HOW I MADE PINEAPPLE CARROT CAKE WITH FLUFFY PINEAPPLE WHIPPED CREAM FROSTING THE BEST CAKE EVER

The whipped cream frosting is a lighter alternative to cream cheese frosting. I also added crushed pineapple to brighten the flavor of the cake, and carried the pineapple over to the whipped cream frosting as well. I still wanted to incorporate the tangy taste from traditional cream cheese frosting, so I added sour cream to the vanilla mousse filling to mimic the velvety, tangy taste without adding denseness to the cake. Whether you approach carrot cake with anticipatory gusto, or simply tolerate it, you will equally love this cake.

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps justify to my family all the time I spend on the computer. 

SAVE THIS PINEAPPLE CARROT CAKE WITH FLUFFY PINEAPPLE WHIPPED CREAM FROSTING TO YOUR PINTEREST BOARD!

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Pineapple Carrot Cake with Fluffy Pineapple Whipped Cream Frosting

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

 

Pineapple Carrot Cake with Fluffy Pineapple Whipped Cream Frosting is moist and flavorful, without a cream cheese frosting to weigh it down. The light, fluffy whipped cream frosting and vanilla mousse filling makes this one to die for carrot cake!

Course: cake, Desserts, gluten free cake

Cuisine: American

Keyword: carrot cake, cream cheese, easter, filling, layer cake, moist, mousse, pineapple, whipped cream

Servings: 12

Calories: 678 kcal

Ingredients

Cake:

• 2 1/2 cups all-purpose flour, regular or gluten free (I used Cup 4 Cup gluten free flour for this recipe)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup vegetable oil
• 1 1/4 cup brown sugar
• 1/3 cup sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla extract
• 3-4 large carrots, grated (about 2 cups)
• 1 cup (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts

Pineapple Whipped Cream Frosting:

• 2 cups heavy whipping cream
• 2 tablespoons INSTANT vanilla pudding mix
• 1 teaspoon vanilla extract
• 1/3 cup powdered sugar
• 1 cup (8 ounces) crushed pineapple, well drained

Vanilla Mousse Filling:

• 1 1/2 cups heavy whipping cream
• 3.4 ounce box INSTANT vanilla pudding mix
• 1/3 cup sour cream

US Customary - Metric

Instructions

Pineapple Carrot Cake:

1. Preheat oven to 350ºF. Spray two 9-inch cake pans with nonstick spray. Line bottom of pans with cut-to-size wax paper or parchment and spray paper. Set aside.

2. Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl. In another bowl beat together oil, brown sugar, sugar, eggs, and vanilla with a hand mixer. Pour the wet ingredients into the bowl with dry ingredients and beat well with mixer. Stir in shredded carrots, drained pineapple, and chopped walnuts until well combined.

3. Divide batter into two 9-inch cake pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. If you are using gluten free flour, you may have to bake a few minutes longer. Cool cake in pans for 10 minutes and then invert on wire rack to cool completely. 

Pineapple Whipped Cream Frosting:

1. In a large bowl (preferably chilled stainless steel bowl) pour 2 cups heavy cream, 2 tbsp. instant vanilla pudding, vanilla extract, and powdered sugar. Beat on high until whipped cream holds shape and stiff enough to spread as frosting.

2. Fold in well-drained crushed pineapple (I squeezed excess juice out with my hands).  Refrigerate until ready to assemble.

Vanilla Mousse:

1. In a bowl (preferably chilled stainless steel bowl), pour 1 1/2 cups heavy cream and box of instant pudding mix. Beat for 1-2 minutes, or until thick. Add sour cream and beat until well mix. Refrigerate until ready to assemble cake. 

Assembly:

1. Place one cake layer on cake stand or serving plate. Spread vanilla mousse evenly on top using an offset spatula. Place second cake layer on top and spread pineapple whipped cream frosting all over top and sides. Refrigerate any leftovers. 

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Recipe Notes

Recipe adapted from Sally's Baking Addiction

Nutrition Facts

Pineapple Carrot Cake with Fluffy Pineapple Whipped Cream Frosting

Amount Per Serving

Calories 678 Calories from Fat 333

% Daily Value*

Total Fat 37g 57%

Saturated Fat 19g 95%

Cholesterol 152mg 51%

Sodium 331mg 14%

Potassium 431mg 12%

Total Carbohydrates 82g 27%

Dietary Fiber 3g 12%

Sugars 54g

Protein 8g 16%

Vitamin A 74.7%

Vitamin C 12.5%

Calcium 15.6%

Iron 13.4%

* Percent Daily Values are based on a 2000 calorie diet.

❊SHOP THE RECIPE❊

Here are some items I used to make this recipe:

 OTHER RECIPES TO LOVE:

Chocolate Whipped Cream Frosting

Almond Cookies

Tiger Butter

MORE RELATED RECIPES:

Healthy Applesauce Carrot Muffins from Mel’s Kitchen

Carrot Cake Baked Oatmeal Breakfast Bars from Sweet as Honey

One Hour Carrot Cake Cinnamon Rolls from Kleinworth & Co.

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps justify to my family all the time I spend on the computer.