Enjoy this delicious Carrot Cake recipe cooked up in one of your family heirloom cast iron skillets to make it even more special!
Keyword: cake, carrots
Servings: 4Makes 1 (9-inch) cake
Crushed pineapple and coconut give this cake a delicious tropical twist.
1⁄2 teaspoon kosher salt
1⁄2 teaspoon fresh grated nutmeg
2⁄3 cup vegetable oil
1+1⁄2 cups finely grated carrot
14-ounce can crushed pineapple, undrained
1⁄4 cup sweetened flaked coconut
1⁄4 cup pecanschopped
Cream Cheese Frostingrecipe follows
Garnish: chopped pecans
CREAM CHEESE FROSTING
1⁄4 cup unsalted buttersoftened
1⁄2 teaspoon vanilla extract
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.