Skillet Carrot Cake with Cream Cheese Frosting
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Looking for the perfect, easy carrot cake recipe? This Skillet Carrot Cake is moist, spiced just right, and baked to perfection in a cast iron skillet. Top with a rich, homemade cream cheese frosting, this one-pan dessert is a must try for all carrot cake lovers.
If you love simple desserts, this carrot cake is for you! No need for any fancy pans, just mix, pour, and bake.
Skillet Carrot Cake
I don’t know why we wait until Spring to make carrot cake, just like we wait until Fall to make pumpkin cookies. These are recipes that can (and IMO) should be enjoyed year round.
This carrot cake is a simple dessert and I hope that it becomes one you make on repeat all year long.
Reasons to Love This Recipe
- One Bowl, One Skillet – Fewer dishes to spend time cleaning.
- Perfectly Moist – Made with shredded carrots, butter, and warm spices for a soft, delicious texture.
- Easy to Make – No complicated steps, just mix the batter and bake.
- That Frosting! – Creamy, tangy, and sweet cream cheese frosting. I could eat it with a spoon.
Recommended Equipment
- 12-inch Cast Iron Skillet– this is the Lodge Cast Iron skillet I use daily in my kitchen. It is very affordable and versatile.
- Mixing Bowls– it is great to have mixing bowls of different sizes for mixing and gathering ingredients.
- Measuring Cups and Spoons– these magnetic measuring cups and spoons are so great and stack up to store easily.
Why I Recommend Baking in a Cast Iron Skillet
Cast iron is not only for cooking the perfect steak or hamburger, they really are so great for baking as well.
Known for its even heat distribution, cast iron skillets make a perfectly baked outer crust on the outside of this skillet carrot cake.
And let’s not forget, the beautiful non-stick surface that releases with ease and makes cleanup a breeze. The best part in my opinion.
How to make the Best Carrot Cake Recipe
Make the Batter
- Combine the Wet Ingredients: in a large mixing bowl whisk together the melted butter, brown sugar, sugar, eggs and vanilla. Whisk for 1-2 minutes until the sugar is dissolved and well incorporated.
- Add Dry Ingredients-add in the all purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Continue mixing with an electric mixer or wooden spoon until well combined and a soft batter is formed.
- Fold in Carrots– use a spatula to fold in the shredded carrots and chopped walnuts (if adding). Continue mixing and scraping the sides and bottom of the bowl until everything is mixed together.
Bake
- Bake-pour the carrot cake batter into a well greased/seasoned cast iron skillet and spread out evenly. Bake the cake in a 350º F oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Make the Cream Cheese Frosting
- Make the Frosting-Beat butter and cream cheese together until smooth and creamy. Add vanilla extract and 2 cups of the powdered sugar, mixing well. Add remaining powdered sugar ¼ cup at a time until the frosting reaches your desired consistency.
Frost and Enjoy!
- Frost the Carrot Cake– allow the cake to cool and frost with cream cheese frosting, spreading it evenly over the top of the cake. Add additional chopped walnuts around the edge if desired.
Tips for Making the Best Skillet Carrot Cake
- Use freshly grated carrots – They add more moisture, color, and flavor.
- Let the cake cool completely-the frosting will spread on easier and smoother if the cake is cool…if you can wait, I never can!
- Don’t over-mix the batter – Stir until just combined for a light, fluffy texture.
- Store leftovers– in the fridge for up to 5 days in an airtight container, not in the cast iron skillet.
Skillet Carrot Cake Recipe
This Skillet Carrot Cake with Cream Cheese Frosting is the ultimate easy dessert for any occasion. Serve it warm, cold, or even with a scoop of vanilla ice cream. Enjoy!
When you have finished Feeding Your Fam this sweet treat, come back and leave me a review here! I can’t wait to hear how this skillet carrot cake with cream cheese frosting recipe turned out for you!
If you are looking for more detailed recipes and ideas to help with the daily dinner dilemma, or maybe a sweet treat, be sure to follow along with me on YouTube, and if you feel like sharing your masterpieces, be sure to tag me on Instagram or Facebook.
Looking for Other Cast Iron Skillet Dessert Ideas?
Skillet Carrot Cake with Cream Cheese Frosting
Ingredients
- 1 cup butter melted and cooled
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups carrots grated
- 1/2 cup walnuts chopped
Cream Cheese Frosting
- 1/2 cup butter softened
- 4 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- 350 20-25 minutes
- Combine the Wet Ingredients-In a large mixing bowl whisk together the 1 cup butter3/4 cup light brown sugar, 3/4 cup granulated sugar, 2 eggs, 1 teaspoon vanilla. Whisk for 1-2 minutes until the sugar is dissolved and well incorporated.
- Add Dry Ingredients-add in the 2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Continue mixing with an electric mixer or wooden spoon until well combined and a soft batter is formed.
- Fold in the 2 cups carrots and 1/2 cup walnuts scraping down the sides and bottom of the mixing bowl.
- Bake- pour the batter evenly into the 12 inch cast iron skillet and bake in a 350º F oven for 25-30 minutes until a toothpick inserted into the center comes out clean.
Cream Cheese Frosting
- Make the Frosting-in a mixing bowl combine the softened 1/2 cup butter and 4 ounces cream cheese. Add in 2 cups of the powdered sugar and 1 teaspoon vanilla, mix to combine by hand or with an electric mixer. Add additional powdered sugar until you have a smooth, thick consistency.
- Cool and Frost– allow the cake to cool completely before spreading the cream cheese frosting over the top.
Notes
- Nutrition facts are just an estimate of the ingredients listed and are provided as a courtesy.
- Store any leftover carrot cake in an airtight container in the refrigerator for up to 3 days, or on the counter for 1-2 days.
