SKILLET CARROT CAKE
MAKES 1 (9-INCH) CAKE
This simplified version of a classic springtime dessert is every bit as rich and delicious as its lovely layered counterpart.
CAKE
1 cup all-purpose flour1 teaspoon baking soda½ teaspoon kosher salt1 teaspoon ground cinnamon½ teaspoon fresh grated nutmeg1 cup granulated sugar⅔ cup vegetable oil2 large eggs1½ cups finely grated carrot1 (4-ounce) can crushed pineapple, undrained¼ cup sweetened flaked coconut¼ cup pecans, chopped
CREAM CHEESE FROSTING
4 ounces cream cheese, softened¼ cup unsalted butter, softened½ teaspoon vanilla extract2½ cups confectioners’ sugarGarnish: chopped pecans
1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
2. For cake: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a medium bowl, whisk together granulated sugar, oil, and eggs.…
