Skillet Carrot Cake with Chocolate Frosting

There’s no better way to show off your spring produce than with this chocolaty take on carrot cake.

Skillet Carrot Cake with Chocolate Frosting
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup sugar
  • ⅔ cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh grated nutmeg
  • 1½ cups shredded carrots (about 3 medium)
  • ¼ cup sweetened flaked coconut
  • ¼ cup chopped pecans
  • ¼ cup chopped crystallized ginger
  • Chocolate Frosting (recipe follows)
  • Garnish: Sugared Carrots (see Notes), chopped walnuts, carrot tops
Chocolate Frosting
  • 1 cup unsalted butter, softened
  • ½ teaspoon kosher salt
  • 2 cups confectioners’ sugar, sifted
  • ¾ cup chopped semisweet chocolate, melted and cooled slightly
Instructions
  1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
  2. In a large bowl, whisk together sugar, oil, and eggs until well combined. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Add flour mixture to sugar mixture, stirring just until combined. Fold in carrot, coconut, pecans, and ginger. Spread batter into prepared skillet.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely on a wire rack. Top with Chocolate Frosting. Garnish with Sugared Carrots, walnuts, and carrot tops, if desired.
Chocolate Frosting
  1. In a medium bowl, beat butter and salt with a mixer at medium speed until creamy, about 1 minute. Gradually add confectioners’ sugar, beating until smooth and fluffy. Add melted chocolate and beat until well combined and fluffy, 3 to 5 minutes. Use immediately.
Notes
SUGARED CARROTS: Bring 1 cup water and 1 cup sugar to a boil for 3 minutes. Add about 1 cup carrots shaved lengthwise with a Y peeler. Cook for 10 minutes. Remove shaved carrots with a slotted spoon and let cool on a wire rack until sticky, about 30 minutes. Toss carrots in additional sugar. Roll each carrot to form a rose.