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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 Cream Cheese Frosting

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories: 674kcal
Author: Becky Hardin
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

Equipment

Ingredients

For the Cake

  • 1 cup all-purpose flour 120 grams
  • 1 teaspoon baking soda 6 grams
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon 3 grams
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar 200 grams
  • cup vegetable oil 133 grams
  • 2 large eggs 100 grams, lightly beaten
  • cups finely grated carrot 135 grams (from about 4 carrots)
  • 4 ounces crushed pineapple 113 grams, undrained (1 can)
  • ¼ cup sweetened flaked coconut 15 grams
  • ¾ cup chopped honey-roasted pecans 86 grams, divided

For the Best-Ever Cream Cheese Frosting

  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • 5 tablespoons unsalted butter 71 grams, room temperature
  • 2 tablespoons sour cream 28 grams, room temperature
  • ½ teaspoon pure vanilla extract 2 grams
  • cup powdered sugar 142 grams (5 ounces)

Instructions

For 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 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, ¼ teaspoon 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 carrot, pineapple, coconut, and ⅓ cup pecans – do not overbeat.
    1½ cups finely grated carrot, 4 ounces 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.

For 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 ounces cream cheese, 5 tablespoons unsalted butter, 2 tablespoons sour cream, ½ teaspoon pure vanilla extract
  • With the mixer turned off, add the powdered sugar. Turn the mixer to low and whisk for 15-20 seconds.
    1¼ cup powdered sugar
  • Turn the 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 remaining chopped pecans.

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.
Storage: Store skillet carrot cake in an airtight container in the refrigerator for up to 1 week.

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 65g | Protein: 6g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 414mg | Potassium: 225mg | Fiber: 3g | Sugar: 49g | Vitamin A: 4701IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg