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
- 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
- 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.
Tried this recipe?Mention @southernplate or tag #southernplate!
What a great tradition and a wonderful way to honor your Grandmama. I’m a northern girl, but I want to learn more about using cast iron. I have a small pan I use to fry eggs in and to make cornbread. I can’t wait to try the carrot cake! Thanks for all the recipes and tips.
Happy Easter! He is risen indeed!
🙂 There are so many wonderful things to be made in a cast iron skillet, I hope you get the chance to experiment with them soon Sandy!!
I, like you, was so glad to open the back cover to find a photo of these three great women standing together smiling in a kitchen. Some day you will all stand together again forever in Heaven. Love you. <ay God continue to bless you in everything you do!!
Thank you so much Barbara!!! Love you!
It was so wonderful to meet you at the TTD conference!!! I just wanted to thank you for having such an uplifting website that also helps me feed my sweet family! You are as sweet in person as I knew you would be!
Love in Christ,
Oh my goodness, the pleasure was all mine Angela!!! I appreciate all of your support and hope you have a wonderful day!!
I’m so glad he is risen. Bless you for being you Christy! Love you and your family.
Love you Linda!!
He is risen indeed!!!
Praise be to God that you have these precious memories!
Thank you for sharing with us.
Have a wonderfully blessed Easter!
Thank you so much for letting me share and for being here! You have a blessed Easter, too!
He is risen indeed! Hallelujah!
I just bought this magazine! I’m getting back into using (and purchasing) cast iron again. Thrilled to see you in this issue.
Thank you so much Suellen!!!! Have a blessed Easter!
I am going to have my husband take me to the bookstore to get a copy of this magazine. There are quite a few things that I like about it but the main 2 are the picture of you, your Mom and your Grandmother and cast iron. I do have what might seem to be a question with an obvious answer but here goes nothing. The quantity of finely grated carrot is probably 1 1/2 cups but oddly enough it looks to me like 11/2 cups instead.
I appreciate you pointing that out! I went back and added a “+” sign to help make it more clear 🙂 Have a blessed Easter!