Skillet Carrot Cake with Cream Cheese Frosting
This Skillet Carrot Cake is the perfect twist on a delicious classic; made with pineapple for added moisture and sweetness, it's topped with the absolute best cream cheese frosting, because it wouldn't be carrot cake without it.
Servings: 8 slices
Equipment
- Kitchen Scale (optional)
- 9-inch Cast Iron Skillet
- Hand Mixer (optional)
- Stand Mixer (optional)
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.)
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.
Video
Notes
- 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
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