When carrot cake hits the dessert table, it’s a tell-tale sign that spring has officially sprung. This single-layer cake is easy to make and great for sharing.
Level
Intermediate
Prep Time
25 minutes
Cook Time
45 minutes-1 hour
Serves
10-16
Cook it With Our
Directions
- Preheat the oven to 325℉. Grease a 12 inch cast iron skillet with butter or Baker’s Joy.
- Beat oil and eggs on high speed for 1 minute. Add sugar a half cup at a time, then mix in the vanilla.
- In a separate bowl, combine flour, cinnamon, baking soda, and salt. Add to the wet ingredients in two batches and mix on low speed until fully incorporated. Now fold in the carrots and nuts with a spatula.
- Spoon batter into skillet and smooth over the top. Bake for 45 minutes to an hour, or until a cake tester comes out clean. Let rest for 1 hour before frosting.
- While you wait, make the frosting: beat butter, cream cheese, and vanilla until light and fluffy. Add powdered sugar gradually until well combined. Then add milk, a little at a time, until the frosting reaches your preferred consistency.
- Frost the cake and top with chopped walnuts and shredded carrots.
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