Description

This Easy Skillet Carrot Cake recipe brings together the warm spices of cinnamon, nutmeg, cloves, and cardamom with the natural sweetness of shredded carrots for a moist and flavorful dessert. Baked in a cast iron skillet for a rustic presentation, this carrot cake is topped with a smooth and creamy cream cheese frosting made from butter, cream cheese, and vanilla. Perfect for a cozy gathering or a simple treat, the cake uses a blend of all-purpose and almond flours for texture and richness.

Ingredients

Scale

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 alternate)
8 ounces full-fat sour cream (or plain yogurt as 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 and Prep Skillet: Preheat your oven to 350°F. Lightly spray or grease a 10-inch cast iron skillet and set it aside to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and cardamom until they are thoroughly combined.
Combine Wet Ingredients: In a separate medium-sized bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and pale yellow in color.
Make Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixtures together until just combined. Fold in the shredded carrots until evenly incorporated without overmixing.
Transfer to Skillet: Pour the batter into the prepared cast iron skillet. Use an offset spatula to smooth the surface evenly.
Bake: Place the skillet in the oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
Prepare Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the softened butter and cream cheese at medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Add the vanilla bean paste or vanilla extract and mix until combined.
Add Powdered Sugar: With the mixer on the lowest setting, gradually add the powdered sugar and continue beating until the frosting is smooth and well incorporated.
Frost the Cake: Spread the cream cheese frosting evenly over the cooled carrot cake using an offset spatula. Slice into wedges and serve. Enjoy your delicious skillet carrot cake!

Notes

For a lighter option, substitute yogurt for sour cream in the batter.
Ensure the softened butter and cream cheese are at room temperature for the best frosting texture.
Do not overmix the batter to keep the cake moist and tender.
If you don’t have vanilla bean paste, regular vanilla extract works perfectly fine.
Using a cast iron skillet adds a rustic charm and helps achieve even baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake, skillet carrot cake, easy carrot cake, cream cheese frosting, dessert, baked carrot cake, spiced cake