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Carrot cake is classic, moist, warm, and comforting. It can act as the perfect addition to any brunch spread, makes a delightful afternoon snack, or is a sweet end to a delicious dinner.

A few tips from our kitchen:

  • This recipe is sized for a No.8 skillet, but you can cut it in half for a No.6 skillet, or quarter it to fit a No.4. (Decrease the bake time to ~20 minutes for the No.4).
  • We opt for grating carrots in the food processor fitted with the grate attachment to save time and hand strength. 
  • If you like frosting, double the cream cheese frosting recipe. You won't regret it. 
  • You can store any leftover crushed pineapple in an airtight container in the freezer (or even ice cube trays!) for next time. 
A thick layer of cream cheese frosting makes all the difference

Recipe: Skillet Carrot Cake

Print Recipe

Cake Ingredients 

  • 1 cup all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ teaspoon nutmeg
  • Large pinch of ground ginger (optional)
  • ½ cup maple syrup (or substitute ½ cup brown sugar)
  • ½ cup white sugar
  • ½ cup butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 ½ cups shredded carrots
  • ½ cup undrained crushed pineapple
  • ½ cup unsweetened shredded coconut
  • 1/2 cup walnuts (or sub pecans or hazelnuts)
  • Optional add ins: 1/2 cup chopped, crystallized ginger or ½ cup raisins

Frosting Ingredients

  • 4oz, softened cream cheese
  • ¼ cup, butter softened
  • 1 tsp vanilla
  • 2 cups powdered sugar

 

Tools

No.8 Field Skillet 

Resources

The Field Method 

To Make Skillet Carrot Cake 

1.

Preheat your oven to 350°F. Grease a No.8 Field skillet with butter or oil.

2.

In a large bowl, mix together sugar, maple syrup, butter, vanilla and eggs. In a smaller bowl, mix together the dry ingredients.

3.

Add the dry ingredients to wet. Stir to combine.

4.

Add in pineapple, coconut, walnuts, carrots and optional add-ins and mix until just combined.

5.

Spread batter evenly into skillet.

6.

Bake for 30 to 35 minutes or until a toothpick comes out clean. While the cake is baking and cooling, make the cream cheese frosting.

7.

Make the frosting:Using a hand or stand mixer, beat together cream cheese and butter until smooth.Add in vanilla. Mix in powdered sugar ½ cup at a time until frosting is smooth and spreadable.

8.

Remove cooled cake from the skillet and frost.

 

Seasoning Rating: Better

This dish is great for building a solid seasoning! Be sure to remove the cake from the skillet once you're done indulging as Carrot Cake is especially moist and it can start breaking down your seasoning if left to sit in the pan. 

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

Skillet Carrot Cakes catching the golden hour rays in Jody's yurt
 

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