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This Skillet Carrot Cake is everything I love about classic carrot cake in an easy, fuss-free recipe. I’ve thrown in crushed pineapple to add moisture and a hint of tropical flavor, creating a cake that’s tender, perfectly spiced, and packed with homemade goodness. And of course, I’ve topped it with the best cream cheese frosting, because no carrot cake is complete without it. This cake is simple enough for a weeknight dessert but would make a great addition to any holiday table.
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Pin ItThe Easiest Carrot Cake You’ll Ever Make
I love a traditional carrot cake, but for this recipe, I’ve decided to bake it in a skillet for a more dense cake with a crisp, golden edge that just begs to be slathered in a rich cream cheese frosting. Baking it in a cast iron skillet also helps the cake bake evenly and gives it a rustic, homey presentation that’s perfect for serving straight from the pan. Plus, there’s no need to fuss with stacking layers or decorating an elaborate cake, making it a simple dessert that’s still impressive enough for guests.
I like to sprinkle the finished cake with honey-roasted pecans and carrot shavings, so it looks super pretty, fitting for any Thanksgiving or Christmas dessert table. But, honestly, who can wait for the holidays to eat this classic cake? It tastes great any time of year, for any occasion.
Tips for Beginners
- Finely grated carrots. Grate your own carrots for the best flavor and texture. I find the food processor makes this step quick and easy.
- Don’t overmix the batter. This could lead to a tough cake; mix just until the ingredients are combined.
- Let the cake cool completely. Do not frost a warm cake, or the frosting will fall off. Make sure the cake is cool to the touch.
- Adjust the amount of cream cheese frosting. I love the cream cheese taste but if it’s too rich, or you don’t want to use all of it, save the rest and store it in the fridge for later.
Skillet Carrot Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 1 cup all-purpose flour 120g
- 1 tsp baking soda 6g
- ½ tsp kosher salt
- 1 tsp ground cinnamon 3g
- ½ tsp freshly grated nutmeg
- ¼ tsp ground ginger
- 1 cup granulated sugar 200g
- ⅔ cup vegetable oil 133g
- 2 large eggs 100g, lightly beaten
- 1½ cups finely grated carrot 135g (from about 4 carrots)
- 4 oz. crushed pineapple 113g, undrained (1 can)
- ¼ cup sweetened flaked coconut 15g
- ¾ cup chopped honey-roasted pecans 86g, divided
For the Best-Ever Cream Cheese Frosting
- 8 oz. cream cheese 227g, room temperature (1 brick)
- 5 tbsp unsalted butter 71g, room temperature
- 2 tbsp sour cream 28g, room temperature
- ½ tsp pure vanilla extract 2g
- 1¼ cups powdered sugar 142g (5 oz.)
Video
Instructions
Make the Cake
- Preheat oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together in a large bowl. Set aside.1 cup all-purpose flour, 1 tsp baking soda, ½ tsp kosher salt, 1 tsp ground cinnamon, ½ tsp freshly grated nutmeg, ¼ tsp ground ginger
- Place the sugar, oil, and eggs in a medium bowl and whisk together until smooth.1 cup granulated sugar, ⅔ cup vegetable oil, 2 large eggs
- Add the sugar mixture to the flour mixture and stir just until no flour is visible.
- Fold in the carrots, pineapple, coconut, and ⅓ cup pecans – do not overbeat.1½ cups finely grated carrot, 4 oz. crushed pineapple, ¼ cup sweetened flaked coconut, ¾ cup chopped honey-roasted pecans
- Pour the batter into the sprayed skillet and bake 30-35 minutes, or until a wooden toothpick inserted in the middle comes out clean.
- Cool completely on a wire rack.
Make the Best-Ever Cream Cheese Frosting
- Using a hand or stand mixer fitted with the whisk attachment, beat the cream cheese, butter, sour cream, and vanilla together at medium-high speed until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl as needed.8 oz. cream cheese, 5 tbsp unsalted butter, 2 tbsp sour cream, ½ tsp pure vanilla extract
- With the mixer turned off, add the powdered sugar. Turn the mixer to low and whisk for 15-20 seconds.1¼ cups powdered sugar
- Turn the mixer to medium-high and whisk another 3 minutes, or until smooth, creamy and fluffy.
To Serve
- Spread the frosting over the cold cake and sprinkle with the remaining chopped pecans.
Equipment
- Kitchen Scale (optional)
- 9-inch Cast Iron Skillet
- Hand Mixer (optional)
- Stand Mixer (optional)
Becky’s Tips
- Yield: 1 9-inch cake; based on this one from Southern Cast Iron.
- Use as much or as little frosting as you like. Refrigerate unused frosting.
- Grate your carrots in the food processor for the best flavor and texture.
- Mix just until the ingredients are combined so the cake doesn’t turn out tough.
- Make sure the cake is cool to the touch before frosting.
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 1 month, thawing in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
I have found that this cake keeps well in the fridge for up to 1 week. Because it’s frosted with cream cheese, I never leave it out of the refrigerator for more than 2 hours.
Freezer
This cake will keep well in the freezer for up to 1 month. To freeze, you can:
- Freeze, well wrapped, as a whole cake, and thaw in the fridge overnight.
- Flash freeze individual portions and then transfer to the freezer. Thaw in the fridge overnight.
Make Ahead
You can make the cake a few days ahead of when you want to serve it, but I’d suggest frosting it the day of so the frosting is fluffy and fresh. Frosting tends to wilt as it sits, so I always try to make it as close to when I want to serve it as possible.
Serving Suggestions
I can never resist a slice of cake and a cup of coffee, so I’ll make up a cup of steaming, hot bulletproof coffee or this nicely spiced pumpkin spice latte. For the kids, I like preparing something cool and refreshing, so this tart and freshly squeezed lemonade is a great option.
This cake makes 8 slices. It’s the kind of dessert that works for almost any occasion. It’s rustic enough for a cozy family dinner yet beautiful enough to serve at holiday gatherings like Thanksgiving and Easter. I also love bringing it to potlucks and spring celebrations since it’s easy to transport and serve right from the skillet. The warm spices, cream cheese frosting, and classic carrot cake flavors make it a crowd-pleaser year-round.
More Carrot-Based Treats
- This moist Homemade Carrot Cake is 3 layers of decadent cake covered with the most delicious cream cheese frosting.
- Carrot Cake Sandwich Cookies feature all your favorite carrot cake flavors in cookie form.
- I make these Gluten Free Carrot Cake Bars with jarred baby carrots for a super simple way to add moisture and flavor.
