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Skillet Carrot Cake

Skillet Carrot Cake

Serves: 8 | Cook Time: 50 min

This carrot cake recipe will have every BUNNY hopping for joy!


Watch it on Instagram! @greatergoods


For the Cake

120 Grams All-Purpose Flour

6 Grams Baking Soda

½ Tsp Kosher Salt

3 Grams Ground Cinnamon

½ Tsp Freshly Grated Nutmeg

¼ Tsp Ground Ginger

200 Grams Granulated Sugar

133 Grams Vegetable Oil

2 Large Eggs

135 Grams Finely Grated Carrot

113 Grams Crushed Pineapple

15 Grams Sweetened Flaked Coconut

86 Grams Pecans


For the Frosting

8 Oz Cream Cheese (1 Brick)

71 Grams Unsalted Butter

28 Grams Sour Cream

2 Grams Vanilla Extract

5 Oz Powdered Sugar



1: Preheat Your Oven to 350°

And grab a large mixing bowl.

2: Combine Dry Ingredients

Whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together.

3: Combine Wet Ingredients

In a separate bowl, whisk sugar, oil, and eggs. Then, add the mixture to your dry ingredients and stir until everything is well incorporated.

4: Add Some More

Mix in the shredded carrot, pineapple, and coconut. Be careful not to overbeat.

5: Bake

Pour the batter into a well-oiled skillet and bake for 30 - 35 minutes, or until a wooden toothpick inserted in the middle comes out clean.

6: Make the Icing

Use a stand mixer to beat cream cheese, butter, sour cream, and vanilla together for about 3 minutes. Then, turn off the mixer and add powdered sugar. Mix for roughly another 3 minutes or until the icing is smooth, creamy, and fluffy.

7: Ice Your Cake

Once your carrot cake has cooled, spread the frosting over the cake and garnish with chopped pecans. Then, indulge your sweet tooth by digging in!

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Shop the Recipe

10 Inch Cast Iron Skillet

Silicone Handle

Kitchen Scale

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