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Skillet Carrot Cake
The perfect carrot cake made in a cast iron skillet.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
servings
Calories
486
kcal
Author
Leigh Anne Wilkes
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
Preheat oven to 350 degrees F.
Spray a 9 inch cast iron skillet with cooking spray
In a bowl, mix together sugar, butter, vanilla and eggs.
Add in dry ingredients. Stir to combine
Add in pineabble, coconut and walnuts.
Spread batter evenly into skillet
Bake 30 -35 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
In a bowl, beat cream cheese and butter until smooth.
Add in vanilla and sugar until a smooth, spreading consistency is reached.
Frost cooled cake.
Garnish with some additional walnuts if desired
Nutrition
Calories:
486
kcal
|
Carbohydrates:
51
g
|
Protein:
24
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Cholesterol:
127
mg
|
Sodium:
386
mg
|
Potassium:
416
mg
|
Fiber:
1
g
|
Sugar:
41
g
|
Vitamin A:
634
IU
|
Vitamin C:
2
mg
|
Calcium:
79
mg
|
Iron:
1
mg