Weeknight Skillet Carrot Cake

Description

For carrot week this year, I wanted to come up with a quick, weeknight dessert that would be comforting and even seem a bit decadent.  This carrot cake is easy, comes together very quickly and best of all, is made with ingredients that you probably have on your shelf right now!  Is it the best, ever, in the world carrot cake?--probably not.  Is it completely delightful as a treat on a Wednesday night after a long day at work?  YES!

I love to use pecan oil wherever I can.  Not only is it a healthy oil, but it adds such a wonderful flavor to anything you use it in.  I love it in cornbread, dressings and marinades and baked goods.  I used it in this cake and it came out great.  I love the oils from Oliver Farm.  [Please note that I am not receiving any compensation from Oliver Farm--I just love their products and customer service.]  If you don't have any pecan oil on hand, just use any neutral vegetable oil, or experiment with another nut oil.

And I won't tell if you don't that I happened to have a can of pre-made cream cheese frosting in my pantry that I used instead of making it from scratch!

Ingredients
  • 1/2 cup + 2 Tbsp Pecan oil (or other nut or neutral vegetable oil)
  • 1 cup Sugar
  • 2 tsp Vanilla
  • 2 Large eggs
  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • Dash Nutmeg
  • 1 tsp Kosher salt
  • 1 cup Shredded carrots (about 3 medium carrots)
  • 1/2 cup Golden raisins
  • 1 can Cream cheese frosting (or 1 batch homemade cream cheese frosting)
Instructions
  1. 1

    Preheat oven to 350*

    Grease a 10" skillet with pecan oil or butter.

    In a large bowl, mix oil, sugar and vanilla until smooth.  Add eggs one at a time and whisk until smooth.

    Combine flour, baking soda, cinnamon, ginger, nutmeg and salt in a separate bowl.  Mix well and then add to the wet ingredients and mix until smooth.  

    Fold in carrots and raisins.  Pour everything into the greased cast iron.

    Bake for about 30 minutes and then test with a toothpick to check for doneness.  Bake an additional few minutes until a toothpick tested at the center of the cake comes out clean.

    Ice with canned cream cheese frosting, or if you're feeling especially frisky, with homemade cream cheese frosting.

    Enjoy!

     

Read it online: https://thestonesoupcook.com/recipe/weeknight-skillet-carrot-cake/

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