Description
This Easy Skillet Carrot Cake is a delightful twist on the classic dessert, baked directly in a cast iron skillet for a moist, flavorful treat. Combining all-purpose and almond flours with warm spices, shredded carrots, and a rich sour cream base, it bakes to perfection in just 30 minutes. Topped with a luscious cream cheese frosting, this carrot cake is both simple to make and irresistibly delicious, perfect for any occasion.
Ingredients
Dry 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
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil as an alternate)
- 8 ounces full-fat sour cream (or plain yogurt as an alternate)
- 2 teaspoons vanilla extract
- 1 cup finely shredded carrots (about 2 medium-sized carrots)
Cream Cheese Frosting
- 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
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly spray or grease a 10-inch cast iron skillet to prevent sticking and set it aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, light brown sugar, baking soda, baking powder, kosher salt, ground cinnamon, nutmeg, cloves, and cardamom until well combined. Set this mixture aside.
- Combine wet ingredients: In a medium bowl, whisk the eggs, vegetable oil, full-fat sour cream, and vanilla extract until the mixture is smooth and pale yellow.
- Make the batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Then fold in the finely shredded carrots carefully to ensure they are evenly incorporated.
- Transfer batter to skillet: Pour the batter into the prepared cast iron skillet. Use an offset spatula to smooth the surface evenly.
- Bake the cake: Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the skillet before frosting.
- Prepare frosting: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the softened butter and cream cheese together on medium-high speed for about 3 minutes until light and fluffy. Add the vanilla bean paste or vanilla extract and beat to combine.
- Add powdered sugar: Lower the mixer speed to the lowest setting and gradually add the powdered sugar. Continue mixing until the frosting is smooth and well incorporated.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
- Serve: Slice the skillet carrot cake into wedges and serve. Enjoy your moist, flavorful, and easy-to-make carrot cake!
Notes
- You can substitute sour cream with plain yogurt for a lighter option.
- If you prefer, canola oil can replace vegetable oil without changing the flavor significantly.
- Ensure the cake is completely cooled before frosting to prevent melting.
- Using a cast iron skillet helps achieve even baking and a beautiful crust.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
