skillet carrot cake

skillet carrot cake

This topping is a cross between a traditional thick cream cheese frosting and a glaze. By adding milk, it becomes a bit more spreadable, but feel free to make it as thick/thin as you prefer.

  • 1/2 cup plus 3 tablespoons vegetable oil, divided

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs, at room temperature

  • 1 1/4 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon kosher salt

  • 1 large carrot, peeled and grated (about 1 cup grated)

  • 1/2 cup raisins

  • Cream cheese frosting

  • 8 ounces cream cheese, at room temperature

  • 1/4 cup plus 1 tablespoon whole milk, at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup confectioners’ sugar, sifted

  1. Preheat oven to 350°F. Coat bottom and sides of a 10 1/2-inch cast iron (or similar) pan with 1 tablespoon oil.

  2. In a mixer fitted with paddle attachment, combine remaining oil, sugar, and vanilla. Add eggs and mix until well combined.

  3. In a medium bowl, combine flour, baking soda, cinnamon, and salt. Slowly add dry ingredients to wet mixture and combine. Add carrots and raisins and mix until just combined. Transfer mixture to cast iron pan and bake for 35-45 minutes until toothpick inserted in center comes out clean. Set aside to cool.

  4. Meanwhile, make frosting. Combine cream cheese, milk, and vanilla and mix until well combined. Slowly add confectioners’ sugar and mix until completely smooth. When cake is cooled, top it with frosting and serve.

Serves 6-8.

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