Moist one layer Carrot Cake Skillet Cake with a homemade vanilla glaze makes a quick and easy dessert for when you’re short on time but still need to impress.
It’s hard to believe Easter is so early this year. Just last week was St. Patrick’s Day. Now this upcoming weekend is Easter Sunday. What happened?! Usually by now I’d have a few new creme egg or carrot cake recipes, but I have nothing. What kind of food blogger would I be if I didn’t post at least one new Easter recipe this year? Since we’re less than a week away, I knew whatever I made had to be quick and easy to throw together. That way you can add it to your menu, buy the ingredients, and be ready to make it for Easter Sunday.
Skillet cakes are ideal for an easy and quick dessert because you bake and eat. No need to assemble a layer cake or wait for it to cool for an hour. Recently I bought a cast iron pan and so far have only made cake in it (maybe I’ll actually make dinner in it one of these days). Last week I made a chocolate stout skillet cake. This week it’s all about this Carrot Cake Skillet Cake with a simple vanilla glaze on top. I chose carrot cake because I always think of carrot cake for Easter. Probably because bunnies eat carrots and the Easter bunny brings treats. Easter bunny = carrot cake. Close enough.
Skillet cakes are wonderful to throw together at the last minute, especially for a big holiday dinner. One – you don’t need to worry about unmolding, stacking, and frosting. That means you don’t need to spend two days making and assembling the cake. In fact, you can have this cake ready to eat in an hour. Two – you can eat it warm so you don’t have to factor in cooling time. Three – it won’t leave you with a lot of leftovers if you’re only feeding 2-4 people. Four – you can indeed make it the day before if you can’t make it the same day.
I bought all of my ingredients for this carrot cake skillet cake from ALDI, a grocery store I’ve been shopping at for at least the past 10 years as they helped make my groceries more affordable throughout college and now as an adult. I love shopping at ALDI not only for their high quality products at low prices, I can get almost everything I need in one shopping trip. I even found chorizo the other day, an item I never would’ve guessed they’d carry. Never shopped at ALDI before? You can read more about how they operate on my no bake mint chocolate chip pie recipe and how their Test Kitchen works on my hot chocolate fudge recipe. Recently ALDI announced all of their exclusive products are free of certified synthetic colors, partially hydrogenated oils and added MSG. They now also accept credit cards, which I’m excited about because I tend to buy more than the cash I have on hand.
To make this skillet cake even easier, I opted for a simple vanilla glaze on top rather than traditional cream cheese frosting. Less steps, less ingredients, and done in 2 minutes.
I’ve been making carrot cake for years and learned there are many variations as to what goes inside. This particular recipe has crushed pineapple, coconut, walnuts, and raisins. Feel free to adjust those ingredients to suit your taste.
For more information about ALDI, please visit their website and say hello on Facebook, Twitter, and Pinterest.
Item You May Need (affiliate link):
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 2/3 cups Baker's Corner all-purpose flour
- 1/2 teaspoon Baker's Corner baking soda
- 1 teaspoon Stonemill Essentials ground cinnamon
- 1/2 teaspoon Stonemill Essentials ground nutmeg
- 1/4 teaspoon Stonemill Essentials salt
- 1/3 cup Baker's Corner granulated sugar
- 2 tablespoons Baker's Corner packed brown sugar
- 1/4 cup Carlini vegetable oil
- 1/4 cup Friendly Farms whole milk, room temperature
- 1 egg, room temperature
- 1/2 teaspoon Stonemill Essentials vanilla extract
- 1 large carrot, peeled and grated
- 1/4 cup Sweet Harvest canned crushed pineapple, liquid drained
- 1/4 cup Baker's Corner coconut flakes
- 1/4 cup Southern Grove chopped walnuts
- 1/4 cup Southern Grove raisins
- 1/2 cup Baker's Corner powdered sugar
- 1 tablespoon Friendly Farms milk
- 1/4 teaspoon Stonemill Essentials vanilla extract
- Preheat oven to 350F. Have an 8 inch cast iron skillet or round cake pan ready.
- In a large bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, milk, egg, and vanilla until smooth. Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).
- Transfer the batter to the cast iron pan or cake pan and bake 28-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla. Spread over the still-warm cake. Let glaze harden before serving. Serve cake warm or at room temperature.
Source: Adapted from my Carrot Cake Layer Cake
Disclosure: This post is sponsored by ALDI. Products available while quantities last. All products may not be available in all stores. Prices subject to change. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.