Skillet Carrot Cake is the perfect way to make this delicious dessert without an oven. This easy carrot cake recipe with pineapple is so moist, so flavorful, and so simple! And we're topping it off with the absolute best cream cheese frosting for carrot cake, because it wouldn't be complete without it!

Skillet Carrot Cake with the Best Cream Cheese Frosting

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 652kcal
Author: Becky Hardin - The Cookie Rookie
Skillet Carrot Cake is the perfect way to make this delicious dessert! This easy carrot cake recipe with pineapple is so moist, so flavorful, and so simple! And we're topping it off with the absolute best cream cheese frosting for carrot cake, because it wouldn't be complete without it!
Print Recipe

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar
  • 2/3 cup vegetable oil
  • 2 large eggs lightly beaten
  • cups finely grated carrot
  • 1 4-ounce can crushed pineapple, undrained
  • ¼ cup sweetened flaked coconut
  • ¾ cup Honey-Roasted Pecans click for example

For the Best-Ever Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 5 tablespoon unsalted butter softened
  • 2 tablespoons sour cream
  • ½ teaspoon vanilla extract
  • cup 5 ounces confectioner’s sugar (powdered sugar)

Instructions

For the cake:

  • Heat oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.
  • Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl.
  • Place sugar, oil and eggs in a medium bowl and whisk together until smooth.
  • Add sugar mixture to the flour mixture and stir just until no flour is visible.
  • Fold in the carrot, pineapple, coconut and 1/3 cup pecans – do not overbeat.
  • 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.

For the Best-Ever Cream Cheese Frosting:

  • In a large mixing bowl (or the bowl of an electric mixer), place the cream cheese, butter, sour cream and vanilla.
  • Using a whisk attachment, mix at medium-high speed until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl as needed.
  • With the mixer turned off, add the confectioner’s sugar. Turn the mixer to low and whisk 15-20 seconds.
  • Turn mixer to medium-high and whisk another 3 minutes or until smooth, creamy and fluffy.

To Serve:

  • Spread the frosting (*see note) over the cold cake and sprinkle with the reserved chopped pecans.
  • Enjoy!

Video

Notes

Yield: 1, 9-inch cake
Original recipe: Southern Cast Iron
*Note: Depending on personal preference, all the frosting might not be needed. Keep unused frosting refrigerated.

Nutrition

Calories: 652kcal | Carbohydrates: 67g | Protein: 5g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 92mg | Sodium: 458mg | Potassium: 174mg | Fiber: 2g | Sugar: 52g | Vitamin A: 4695IU | Vitamin C: 2.7mg | Calcium: 62mg | Iron: 1.3mg