Carrot skillet cake | Homesick Texan

Carrot skillet cake

One Easter when I was living in New York City, I hosted a brunch for my friends. Since the traditional dessert in my family had been carrot cake, I decided to offer it, as well. Though feeling creative, I thought it would be fun to take the carrot peels and use them for decoration.

The orange strips did indeed add a blast of color, and certainly let my guests know what flavor of cake was underneath the thick layer of white, creamy frosting. Though I will confess their flavor was less than fetching, and as the carrots were not very sweet, the peels I used as garnish tasted like dirt. It was not a success.

It’s been a long time since I attempted carrot cake again, and while I probably still have that recipe somewhere (without carrot peels, of course), I began to think of a lighter version. Because the days are warmer, the heaviness of a cream cheese frosting didn’t seem too appealing.

Sure, there’s tang in the cheese, but I still wanted something that could be enjoyed for breakfast, a snack, or for dessert. I could never have a cream-cheese-frosted slice of cake in the morning as the richness would cause me to fall asleep.

The carrot cake that I grew up eating is what I thought was the classic version of the dish. It’s a dark cake seasoned with cinnamon and nutmeg. Brown sugar along with white is used to sweeten the cake, and of course, said carrots are present for both moisture and their natural sweetness.

Carrot skillet cake | Homesick Texan

Much like other sweets made with savory fruits and vegetables, such as zucchini muffins and sweet potato pie, carrot cake is a surprise in its flavor if you’ve never had it before. Indeed, the only hint of carrot is the orange flecks that dot this tender dark crumb.

In researching the origins of carrot cake, I learned that cakes with carrots go back a long time. It was a popular dessert in France and colonial America, too. Now, these early versions didn’t use cream cheese frosting. Even in the early 1900s, the cream cheese frosting was still absent but a light dusting of powdered sugar was sprinkled over each slice.

Another common ingredient in these earlier recipes was orange juice. Today’s cakes often go with crushed pineapple, I thought that the zesty sweetness of orange citrus would indeed be a fine partner, so I decided to use that, along with some brewed coffee, to bring out more of the warm tones of the cinnamon and nutmeg.

Since I was foregoing the cream cheese, I decided not to use eggs. This would make the cake vegan, which means that it could be accessible to more people. My apple wacky cake was a fine guide to making an eggless carrot cake, and indeed, the final version was light, tender, and moist.

To keep it simple and accessible for all times of the day, I baked my carrot cake in a skillet. This means you could serve it for breakfast or as a snacking cake, as well as a final finish for a grand meal, and it would be appropriate for all events.

Carrot skillet cake | Homesick Texan

And harkening back to the powdered sugar dusting from earlier recipes, I made a powdered sugar glaze with orange juice and zest. It added just the right amount of sweetness and tang, and the orange zest gave the cake a lovely sparkle.

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5 from 4 votes

Carrot skillet cake

Course Dessert
Cuisine Texan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8
Author Lisa Fain


For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 5 tablespoons safflower oil
  • ½ cup brewed coffee
  • ½ cup orange juice
  • 1 cup grated carrot
  • 1/2 cup chopped pecans

For the frosting:

  • ½ cup powdered sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon fresh orange zest
  • 1/4 teaspoon ground cinnamon


  • Preheat the oven to 350°F and lightly grease an 8-inch cast-iron skillet or baking dish.
  • In a large mixing bowl, stir together the flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
  • Pour into the bowl the vinegar, vanilla, oil, coffee, and orange juice, then stir until everything is well combined and a dark batter is formed. It will be slightly fizzy, and this is good!
  • Stir in the carrot and pecans, then pour the batter into the prepared skillet or baking dish.
  • Cook the cake uncovered in the oven for 40-45 minutes or until browned on top and an inserted knife comes out clean.
  • Meanwhile for the frosting, stir together the powdered sugar, orange juice, orange zest, and cinnamon. After the cake has rested for 10 minutes but is still warm, spread the frosting over the cake.
  • Serve the cake immediately or at room temperature. It will also keep covered for 3 days.

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Recipe Rating


  1. stephanie says:

    the carrot peels! too funny. i once tried to make a roasted carrot recipe that said you didn’t have to peel the carrots. and since it was the main event & i wanted it to be pretty like the picture, i was absolutely dead set on rainbow carrots. i usually buy greens-on young carrots but all that were at the store for rainbow were the bagged ones. but it was whole foods so i thought, that’s ok, and went on my merry way. well, thank glob i tasted it before i put it on the table – the carrots tasted like a combo of unspecified chemicals and dish soap. it was one of only two things i’ve ever made that was totally inedible. i was mystified. well, that day i learned that there is bitterness in carrot peels, but also that this intensifies with age (so the bagged ones that have been sitting for who knows how long was mistake #1), and with cooking (mistake #2). OOPS! i was so traumatized by that experience i now always peel carrots (and throw away the peels) to this day because i’m paranoid lol. the taste still haunts me! XD

    ANYWAY, this recipe looks excellent, i love all the different kinds of “breads” and snacking cakes and such and will definitely try it! we had your new jalapeno cheddar cornbread recipe a couple weeks ago and it was wonderful. flavorwise it reminded me of your green chile corn pudding which is one of our all time faves. thanks for all the keepers through the years!

    1. Lisa Fain says:

      Stephanie–That’s quite the cautionary tale! Thank you for sharing though I’m sorry you had that awful experience with your so-called fancy carrots. And you’re right–that cornbread is similar to the corn pudding. It’s probably why I enjoyed it so much!

  2. Kristin B says:

    5 stars
    I made this for Easter and everyone loved it. I’ve got another one in the oven right now for my daughter to take back with her to school. Thanks!

    1. Lisa Fain says:

      Kristin–Wonderful! I’m so pleased that this was a welcome addition to your feast and that you’re sending one back to school with your daughter!

  3. Lauren Groves says:

    I haven’t tried this yet, but plan to do so. Can it be made with gluten free flour?

    1. Lisa Fain says:

      Lauren–While I haven’t baked it with gluten-free flour, I would presume that cup-for-cup blends would work in the recipe.

  4. 5 stars
    This is the best carrot cake I’ve ever had. I only made one change: 1/2 white whole wheat flour and 1/2 A/P flour. Otherwise all the same, and it’s miraculous how it rises from the egg-less ingredients. I guess it’s the interaction between vinegar and soda?
    Question: how could this be adapted to make a pumpkin cake? I’d like to try that if I can because I am using canned pumpkin for my cat’s GI issues, and there’s a lot left over from every can.

    1. Lisa Fain says:

      Cheryl–Thank you for the kind words! I’m so glad the cake has been a hit with you! While I’ve never adapted this for pumpkin, I would start by doing an even swap of canned pumpkin for grated carrots and see how that works for you.