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carrot cake with cream cheese frosting in a cast iron skillet
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Skillet Carrot Cake with Cream Cheese Frosting

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 16
Calories: 452kcal
Author: Sarah Alvord, Feeding Your Fam

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. 

Nutrition

Calories: 452kcal | Carbohydrates: 60g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 336mg | Potassium: 126mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3331IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Course: Cake, Dessert
Cuisine: Cake, Cast Iron, Dessert
Keyword: Skillet Carrot Cake
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