Skillet Carrot Cake
A great carrot cake recipe baked in a cast-iron skillet, rustic, homey, and beautiful the perfect dessert for all celebrating. Bake in a 12" cast iron skillet, 2-8" round pans, 2 loaf pans, 1 bundt pan, or 13x9 pan.
Servings: 16 servings
Ingredients
- 2 eggs
- 2/3 cup oil avocado oil or vegetable oil
- 2 tablespoons vanilla extract
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon dry ginger
- 1 cup whole milk
- 2 cups grated carrots about 3 medium carrots
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350° and prepare your skillet or baking pan with a baking spray or shortening and flour.
- n a large bowl with a mixer or whisk, beat eggs with oil, vanilla, and sugar until well blended.
- Then add to it the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger and mix to combine well.
- Stir in carrots and walnuts.
- Pour in prepared skillet or baking pan.
- Bake at 350° for 50 minutes *be sure to check 5 minutes before and every few minutes until a toothpick comes out clean.
- Allow cake to cool for 15 minutes at a minimum before serving, It will still be hot inside, but you can serve it hot with the frosting drizzled over top, or allow it to completely cool before serving, about an hour, then spread frosting on top and serve.