Skillet Carrot Cake from Southern Cast Iron
Today, I’m thrilled to share a recipe with you that was shared in an issue from Southern Cast Iron Magazine.
Enjoy this delicious Carrot Cake recipe as a little sampling of the goodness in store!
Servings: 4 Makes 1 (9-inch) cake
Calories: 652kcal
Ingredients
- Crushed pineapple and coconut give this cake a delicious tropical twist.
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 ⁄2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ⁄2 teaspoon fresh grated nutmeg
- 1 cup sugar
- 2 ⁄3 cup vegetable oil
- 2 large eggs
- 1 +1⁄2 cups finely grated carrot
- 1 4-ounce can crushed pineapple, undrained
- 1 ⁄4 cup sweetened flaked coconut
- 1 ⁄4 cup pecans chopped
Cream Cheese Frosting recipe follows
Garnish: chopped pecans
CREAM CHEESE FROSTING- 4 ounces cream cheese softened
- 1 ⁄4 cup unsalted butter softened
- 1 ⁄2 teaspoon vanilla extract
- 2 +1⁄2 cupsconfectioners’sugar
Instructions
- Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk together sugar, oil, and eggs. Add sugar mixture to flour mixture, stirring just until combined. Fold in carrot, pineapple, coconut, and pecans. Spread batter in prepared skillet.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely.
To make Cream Cheese Frosting: In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth.
- Frost cake. Garnish with chopped pecans, if desired.
Nutrition
Calories: 652kcal
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I am so glad to get this recipe! I have started using my cast iron more in the past several months & love the results I always get from it. I will look for this magazine on the newsstand. Thank you so much – Happy Easter!!
You are so welcome Linda, I hope you find the magazine and enjoy the recipes!!
He is risen! Glory Hallelujah! Thanks so much for sharing the joyful pictures and I actually may try to make this and see if I can. The cream cheese frosting sounds so good!
Blessings to you & family
Jennifer H.
Blessings to you and your family Jennifer!!! I hope you get a chance to make the cake!!
What a yummy recipe. I subscribe to Taste of the South and used to look forward to reading your monthly articles and recipes. I don’t recall you publishing one in the last issue. Are you still writing for that magazine?
This recipe looks delicious and I can’t wait to try it! I know what it feels like to lose that special Grandmother in your life. I miss mine every day and cherish her handwritten recipes that I have.
🙂 I hope you get the chance to try the cake soon Pam!!
Dear Christy thank you for the post and your delicious recipes. I strive to be the memorable grandmother to my grandchildren that you talk about. She must have been awesome. Guess what? Carrot cake is going on my Easter Sunday table. Hallelujah yes! He is Risen. Be Blessed.
I have a feeling you have already made that mark Joyce!! Our Easter was blessed indeed and hope yours was as well.
Do u know of a different sweetener that will work. I am trying to give up sugar. Your grandmama looks so sweet. Thank you. So thankful He is risen!!
I haven’t tried it with a different sweetener but you could certainly try it. If you do let me know how it turns out.
I have this magazine – a beautiful picture – I bought the magazine at Walmart in Scottsboro, Alabama last week.
Always buy every Cast Iron Skillet magazine or book I can find. In addition to the picture the magazine is full of delicious recipes.
I hope you enjoy the magazine Marorie!!