Easy Skillet Carrot Cake Recipe

Introduction

This easy skillet carrot cake is a moist, spiced treat that’s perfect for any occasion. Made with a blend of flours and warm spices, it’s topped with a creamy homemade cream cheese frosting that’s irresistible. Plus, baking it in a cast iron skillet gives it a lovely rustic touch.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup packed light brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 2 large eggs
• 1/2 cup vegetable oil (or canola oil)
• 8 ounces full-fat sour cream (or plain yogurt)
• 2 teaspoons vanilla extract
• 1 cup finely shredded carrots (about 2 medium-sized carrots)
• 1/4 cup unsalted butter, softened to room temperature
• 4 ounces block-style cream cheese, softened to room temperature
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 1/2 cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray or grease a 10-inch cast iron skillet and set aside.
2. Step 2: In a large bowl, whisk together all-purpose flour, almond flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and cardamom until thoroughly combined. Set aside.
3. Step 3: In a separate medium bowl, whisk the eggs, oil, sour cream, and vanilla extract together until the mixture is pale yellow and fully combined.
4. Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold the batter gently until just combined. Fold in the shredded carrots until evenly incorporated.
5. Step 5: Transfer the batter to the prepared skillet, smoothing the top with an offset spatula.
6. Step 6: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
7. Step 7: For the cream cheese frosting, beat the softened butter and cream cheese together in a stand mixer or with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes.
8. Step 8: Add vanilla bean paste or vanilla extract and mix briefly. On the lowest speed, gradually add the powdered sugar and continue beating until well incorporated and smooth.
9. Step 9: Spread the frosting evenly over the cooled carrot cake using an offset spatula. Slice into wedges and serve. Enjoy!

Tips & Variations

• For extra moisture and flavor, try adding 1/2 cup chopped walnuts or pecans to the batter.
• Substitute the sour cream with plain Greek yogurt for a tangier taste.
• If you don’t have a cast iron skillet, a 9-inch round cake pan will work fine. Grease it well before pouring in the batter.
• Use fresh, finely grated carrots for the best texture and sweetness.

Storage

Store any leftover cake covered in the refrigerator for up to 4 days. Keep it in an airtight container to maintain freshness. Before serving, you can let the cake sit at room temperature for 30 minutes to soften the frosting or warm individual slices briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Replacing the all-purpose flour with a gluten-free blend may work, but the texture could vary. Be sure to use a blend designed for baking and consider additional binding agents like xanthan gum, if needed.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Baking time can vary slightly depending on your oven.

Easy Skillet Carrot Cake Recipe

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4.8 from 129 reviews

This Easy Skillet Carrot Cake recipe combines a moist and flavorful spiced carrot cake baked in a cast iron skillet with a luscious cream cheese frosting. Using a blend of all-purpose and almond flours along with warm spices like cinnamon, nutmeg, cloves, and cardamom, this cake is both comforting and delicious. The skillet baking method ensures even cooking and a tender crumb, while the cream cheese frosting adds the perfect creamy sweetness to finish the dessert.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup packed light brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 2 large eggs
• 1/2 cup vegetable oil (canola oil as alternate)
• 8 ounces full-fat sour cream (plain yogurt as alternate)
• 2 teaspoons vanilla extract
• 1 cup finely shredded carrots (about 2 medium-sized carrots)

Cream Cheese Frosting Ingredients

• 1/4 cup unsalted butter, softened to room temperature
• 4 ounces block-style cream cheese, softened to room temperature
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 1/2 cups powdered sugar

Instructions

1. Preheat and Prepare Skillet: Preheat the oven to 350°F. Lightly spray or grease a 10-inch cast iron skillet and set it aside so it’s ready for the batter.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, brown sugar, baking soda, baking powder, kosher salt, cinnamon, nutmeg, cloves, and cardamom until well combined to ensure even distribution of the leavening and spices.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract together until smooth and pale yellow in color, indicating thorough mixing and incorporation of air.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Use a rubber spatula to gently fold the batter together just until combined, taking care not to overmix to keep the cake tender.
5. Add Carrots: Fold the finely shredded carrots into the batter evenly, ensuring they are incorporated without overmixing the batter.
6. Transfer and Smooth Batter: Pour the carrot cake batter into the prepared cast iron skillet. Use an offset spatula to smooth the surface for even baking and an attractive finish.
7. Bake the Cake: Place the skillet in the oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
8. Cool Completely: Remove the skillet from the oven and allow the carrot cake to cool completely in the skillet before applying frosting to avoid melting the frosting.
9. Prepare Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the softened butter and cream cheese on medium-high speed until the mixture is light and fluffy, about 3 minutes.
10. Add Vanilla and Sugar: Add the vanilla bean paste or extract to the butter and cream cheese mixture, then on the mixer’s lowest setting, gradually add the powdered sugar, mixing until smooth and fully incorporated.
11. Frost the Cake: Spread the cream cheese frosting evenly over the cooled carrot cake using an offset spatula for a smooth finish.
12. Serve: Slice the cake into wedges and serve. Enjoy your moist, flavorful skillet carrot cake!

Notes

• For a dairy-free option, substitute sour cream with plain non-dairy yogurt and use dairy-free cream cheese and butter alternatives.
• Make sure the cream cheese and butter are softened to room temperature for smooth frosting without lumps.
• If you don’t have a cast iron skillet, a 9-inch round baking pan can be used instead, but baking times may vary slightly.
• Using almond flour adds moisture and a subtle nutty flavor; you can omit or substitute with additional all-purpose flour if needed but adjust moisture accordingly.
• The blend of warming spices like cinnamon, nutmeg, cloves, and cardamom gives the cake a unique, aromatic flavor profile that can be customized to taste.
• Ensure the cake is completely cooled before frosting to prevent the frosting from melting and sliding off.

Keywords: carrot cake, skillet cake, cream cheese frosting, easy dessert, spiced cake, cast iron skillet dessert