Carrot cake is classic, moist, warm, and comforting. It can act as the perfect addition to any brunch spread, makes a delightful afternoon snack, or is a sweet end to a delicious dinner. This recipe is sized for a No.8 skillet, but you can cut it in half for a No.6 skillet, or quarter it to fit a No.4. (Decrease the bake time to ~20 minutes for the No.4)
Preheat your oven to 350°F. Grease a No.8 Field skillet with butter or oil.
In a large bowl, mix together sugar, maple syrup, butter, vanilla and eggs. In a smaller bowl, mix together the dry ingredients.
Add the dry ingredients to wet. Stir to combine.
Add in pineapple, coconut, walnuts, carrots and optional add-ins and mix until just combined.
Spread batter evenly into skillet.
Bake for 30 to 35 minutes or until a toothpick comes out clean. While the cake is baking and cooling, make the cream cheese frosting.
Make the frosting:
Using a hand or stand mixer, beat together cream cheese and butter until smooth. Add in vanilla. Mix in powdered sugar ½ cup at a time until frosting is smooth and spreadable.
Frost cooled cake.
This dish is great for building a solid seasoning! Be sure to remove the cake from the skillet once you're done indulging as Carrot Cake is especially moist and if left in a newer or a poorly seasoned skillet, may form rust.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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