Friday, May 6, 2016

Carrot Cake made in a Cast Iron Skillet

I have one recipe for my favorite Carrot Cake. It's the only one I make. I don't even post any other recipes for Carrot Cake. However, in some cases I may make this one. It's certainly quick and easier to make than a full sized Layered Carrot Cake.

Carrot Cake in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet sprayed with a Vegetable Cooking Spray.

1 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 C Granulated Sugar
2/3 C Vegetable Oil
2 Large Eggs
1 1/2 C Grated Carrots
1 - 8 oz. Can of Crushed Pineapple, Undrained.
1/4 C Sweetened Flaked Coconut
1/2 C Chopped Pecans
1 Recipe of Icing (recipe to follow)

In a Large Mixing Bowl:
Baking Soda

In a Medium Mixing Bowl:
Whisk well.
Add to the Flour Mixture.
Stir just until combined.

Fold in, by Hand:
Pineapple with Liquid.
Mix just until combined.

Pour Batter into the Skillet.
Bake for 30 - 35 minutes, until a toothpick in the center comes out clean.

Remove to a Rack to Cool completely.

Make the Icing:

In a Large Mixing Bowl with a Hand Mixer:
4 oz. of Cream Cheese, softened.
4 TBS Butter, room temperature.
Beat on Medium Speed until Creamy Smooth.

1/2 tsp Vanilla
Mix just until incorporated.

Gradually Add:
2 1/2 C Confectioner's Sugar.
Beat just until incorporated and Creamy Smooth.
Spread evenly over the Cake.

Peace in the Kitchen!

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