Skillet Carrot Cake

Skillet Carrot Cake is brief and smooth but with all the delicious taste and texture of a everyday carrot cake.

i really like my forged iron pans and am a company believer that matters flavor higher when they were cooked in cast iron.  several years ago I took over my husband’s tenting forged iron pans he stored in the garage and now they live permanently in my kitchen.

Carrot Cake is one of my husband’s favorites and with Easter coming quickly, you may want to bear in mind a skillet carrot cake for Easter dessert.   It’s a faster and less difficult version of the traditional layered and frosted carrot cake.  You get all the splendid flavor and texture of a carrot cake in less time.

Ingredients

• 1 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup brown sugar
• 1/2 cup graulated sugar
• 1/2 cup butter melted
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups finely shredded carrot, loosely packed
• 1/2 cup undrained crushed pineapple
• 1/4 cup sweetened flaked coconut
• 1/4 cup chopped walnuts

Cream Cheese Frosting

• 4 oz. cream cheese softened
• 1/4 cup butter softened
• 1 tsp vanilla
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9 inch cast iron skillet with cooking spray
3. In a bowl, mix together sugar, butter, vanilla and eggs.
4. Add in dry ingredients. Stir to combine
5. Add in pineabble, coconut and walnuts.
6. Spread batter evenly into skillet
7. Bake 30 -35 minutes or until a toothpick comes out clean.
8. Cream Cheese Frosting
9. In a bowl, beat cream cheese and butter until smooth.
10. Add in vanilla and sugar until a smooth, spreading consistency is reached.
11. Frost cooled cake.
12. Garnish with some additional walnuts if desired