Skillet Carrot Cake is the perfect way to make this delicious dessert! This easy carrot cake recipe with pineapple is so moist, so flavorful, and so simple! And we’re topping it off with the absolute best cream cheese frosting for carrot cake, because it wouldn’t be complete without it!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Carrot Cake Recipe
This easy carrot cake recipe with pineapple is made in a skillet. It’s so moist and so delicious! Top it off with the best cream cheese frosting for carrot cake!
Carrot Cake is a classic dessert, but (as usual), we’re putting a bit of a spin on it. This is such a great way to make one of my favorite desserts.
We’re making this carrot cake with pineapple to add some extra moisture and sweetness. I think this really perfects it and makes it so much better. And of course we can’t forget the frosting.
We’ve got the BEST cream cheese frosting for carrot cake. It’s so soft and creamy and flavorful. I’m a little bit obsessed with it if I’m being honest…but you will be too once you try it!
Top everything off with some honey roasted pecans and carrot shavings, and you’ve got the best carrot cake recipe ever. I love this easy dessert for Thanksgiving and Christmas, but it’s good any time of year, for any occasion!
Make this easy carrot cake recipe and top it off with the best cream cheese frosting. You’ll have the best dessert in no time!
Easy Carrot Cake Recipe with Pineapple
This easy carrot cake recipe is special. Not just because it’s made in a skillet (making carrot cake without an oven is genius), but because we’re making carrot cake with pineapple.
While the more traditional recipes don’t include this ingredient, I think it’s an absolute must! The main reason you should be adding pineapple into your carrot cake recipe is because it adds so much moisture and just the right amount of sweetness.
What’s in Carrot Cake?
Every carrot cake is different, but one thing they all contain: carrots! Grated carrots are the base of this amazing dessert; they give it texture, moisture, and its orange-y color.
However, carrot cake does not really taste like carrots. The flavor comes from all of the other ingredients inside.
Here are the ingredients for this easy carrot cake recipe:
- Carrots
- Cinnamon
- Ginger
- Nutmeg
- Flour
- Baking Soda
- Salt
- Granulated Sugar
- Flaked Coconut
- Pineapple
- Vegetable Oil
- Eggs
- Honey Roasted Pecans
Are there raisins in carrot cake?
Whether or not raisins belong in carrot cake is a controversial topic. Some are strongly against it, while others welcome them. So some carrot cake recipes do contain raisins, but this one doesn’t!
What kind of nuts are in carrot cake?
Walnuts are a common nut to add into any carrot cake recipe, but we are using pecans (honey roasted pecans to be exact).
How to Make Carrot Cake in a Skillet
This skillet carrot cake recipe with pineapple is pretty awesome. It’s simple, it’s moist, it’s super flavorful, and it’s one of the best desserts ever!
Of course the cream cheese frosting is the highlight (trust me, you’re going to drool when you get to that part of the recipe), but the entire cake is just absolutely delicious.
We’re making this in a 9-inch cast iron skillet for a fun twist on a classic.
How to make carrot cake without an oven:
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together sugar, eggs, and oil.
- Combine sugar mixture and flour mixture, and stir together.
- Gently fold in the grated carrots, the pineapple, and 1/3 of the pecans.
- Pour the batter into prepared skillet.
- Bake at 350°F for 30-35 minutes.
Let the cake cool completely before spreading on the frosting. When ready to serve, top it off with the rest of the pecans and some carrot shavings. Check below for the full recipe.
Best Cream Cheese Frosting for Carrot Cake
This frosting is INCREDIBLE. It’s seriously the best cream cheese frosting for carrot cake. Ever! I mean, carrot cake is good as is. But if you’re not topping it with this cream cheese frosting recipe, you’re missing out.
It’s made from cream cheese, butter, sour cream, vanilla extract, and powdered sugar.
How to make cream cheese frosting for carrot cake:
- Whisk together cream cheese, sour cream, butter, and vanilla in an electric mixer.
- Mix for about 3 minutes until the consistency is creamy and smooth.
- Turn the mixer off and add in the powdered sugar. Then turn the mixer to low and whisk 15-20 seconds.
- Then switch the mixer to medium-high and mix another 3 minutes.
Five simple ingredients make the best cream cheese frosting, perfectly topping off this amazing skillet carrot cake recipe.
I personally like adding alllll of that frosting on top of the cake, but if it’s a bit too much for you, spread on thin layer and save the extra for another time. You can store it in the refrigerator.
If you’re looking for the perfect dessert, you’ve found it! This Skillet Carrot Cake with pineapple is a must make, and the cream cheese frosting will blow you away. I can’t wait for you to try it!
If you like this easy carrot cake recipe, you’ll love these other recipes too:
- Easy Carrot Cake Bars
- No Bake Pumpkin Pie Cheesecake
- Homemade Pumpkin Pie
- Easy Peanut Butter Banana Bundt Cake
- Old Fashioned Oatmeal Cake
- Carrot Cake Sandwich Cookies
- Pecan Pie Pound Cake
- Frosted Pecan Pie Muffins
- Hummingbird Cake with Cream Cheese Frosting
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Skillet Carrot Cake with Cream Cheese Frosting
Equipment
- Kitchen Scale (optional)
- 9-inch Cast Iron Skillet
- Hand Mixer (optional)
- Stand Mixer (optional)
Ingredients
For the Cake
- 1 cup all-purpose flour 120 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- 1 cup granulated sugar 200 grams
- ⅔ cup vegetable oil 133 grams
- 2 large eggs 100 grams, lightly beaten
- 1½ cups finely grated carrot 135 grams (from about 4 carrots)
- 4 ounces crushed pineapple 113 grams, undrained (1 can)
- ¼ cup sweetened flaked coconut 15 grams
- ¾ cup chopped honey-roasted pecans 86 grams, divided
For the Best-Ever Cream Cheese Frosting
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 5 tablespoons unsalted butter 71 grams, room temperature
- 2 tablespoons sour cream 28 grams, room temperature
- ½ teaspoon pure vanilla extract 2 grams
- 1¼ cup powdered sugar 142 grams (5 ounces)
Instructions
For the Cake
- Preheat oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together in a large bowl. Set aside.1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, ¼ teaspoon ground ginger
- Place the sugar, oil, and eggs in a medium bowl and whisk together until smooth.1 cup granulated sugar, ⅔ cup vegetable oil, 2 large eggs
- Add the sugar mixture to the flour mixture and stir just until no flour is visible.
- Fold in the carrot, pineapple, coconut, and ⅓ cup pecans – do not overbeat.1½ cups finely grated carrot, 4 ounces crushed pineapple, ¼ cup sweetened flaked coconut, ¾ cup chopped honey-roasted pecans
- Pour the batter into the sprayed skillet and bake 30-35 minutes, or until a wooden toothpick inserted in the middle comes out clean.
- Cool completely on a wire rack.
For the Best-Ever Cream Cheese Frosting
- Using a hand or stand mixer fitted with the whisk attachment, beat the cream cheese, butter, sour cream, and vanilla together at medium-high speed until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl as needed.8 ounces cream cheese, 5 tablespoons unsalted butter, 2 tablespoons sour cream, ½ teaspoon pure vanilla extract
- With the mixer turned off, add the powdered sugar. Turn the mixer to low and whisk for 15-20 seconds.1¼ cup powdered sugar
- Turn the mixer to medium-high and whisk another 3 minutes, or until smooth, creamy and fluffy.
To Serve
- Spread the frosting (SEE NOTE) over the cold cake and sprinkle with the remaining chopped pecans.
Video
Becky’s Tips
- Yield: 1, 9-inch cake
- Original recipe: Southern Cast Iron
- NOTE: Depending on personal preference, all the frosting might not be needed. Keep unused frosting refrigerated.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
In this article it will say either ‘making carrot cake without an oven is genius’ or ‘how to make …….without an oven. But no where do I find how to do it. I’m only interested because my oven hasn’t worked for a long time. Thank you.
You end up baking this cake in a skillet instead of the oven!
How can you say that this is the best skillet Carrot Carrot Cake with out an oven it you bake it in the oven?
Just askin
Your description says you do not need or use an oven, but the directions have you preheat the oven and bake the carrot cake in the oven. The recipe sounds delicious, but the description is very misleading.
If the recipe states ‘make a carrot cake without an oven’ why is it baked in the oven???
A carrot cake without an oven:
”
How to make carrot cake without an oven:
Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk together sugar, eggs, and oil.
Combine sugar mixture and flour mixture, and stir together.
Gently fold in the grated carrots, the pineapple, and 1/3 of the pecans.
Pour the batter into prepared skillet.
‘Bake at 350°F for 30-35 minutes.’ ”
…really?????