Dessert

Easy Skillet Carrot Cake Recipe

ByThomas Greene January 30, 2026January 30, 2026

Introduction

This easy skillet carrot cake is a moist and flavorful dessert perfect for any occasion. Baked right in a cast iron skillet, it features warm spices and a creamy cream cheese frosting. You’ll love how simple it is to make and how delicious it tastes!

A round carrot cake baked in a black cast iron pan is sliced into four pieces. The cake has a dense, moist-looking brown crumb layer with visible texture. On top, there is a smooth, thick layer of white cream cheese frosting with subtle swirls. Each slice is decorated with a small red-orange carrot shape and a tiny green leaf made of icing placed near the top center. The pan sits on a brown cloth and a wire rack, but the surface is replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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)
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

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

Tips & Variations

Use plain yogurt instead of sour cream for a lighter texture.
Add chopped walnuts or pecans to the batter for added crunch.
For extra moisture, drizzle a little orange juice or pineapple juice into the batter.
Use vanilla bean paste for a more intense vanilla flavor in the frosting.

Storage

Store the carrot cake covered in the refrigerator for up to 4 days. Keep it airtight to prevent the frosting from drying out. Bring to room temperature or warm slightly before serving for the best taste and texture.

How to Serve

This image shows a round pie in a black cast iron pan with a thick textured brown crust layer at the bottom. Above the crust is a smooth, creamy white frosting layer that covers the whole pie evenly with soft swirls on the surface. The pie is cut into triangular slices, with three slices visible, each topped with small dollops of bright orange and green frosting shaped like carrots. The pan rests on a white marbled surface with a soft cloth partially under it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a cast iron skillet?

Yes, you can bake the cake in a 9- or 10-inch round cake pan. Adjust baking time slightly as needed and be sure to grease the pan well.

Can I freeze this carrot cake?

Yes, freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.