Skillet Carrot Cake with Coconut Cream Icing

It’s my birthday and I made myself a cake. That’s normal, right? I wanted to celebrate with all of you internet friends! While birthdays are cause for celebration, I think that I do my best to celebrate life a little bit every day. I definitely think more days should include carrot cake (and if not in this cake version, then I can also settle for pancake form).

Mini Skillet Carrot Cake with Coconut Cream Icing (vegan)

This year has been so good to me that I can’t even start to list out my goals for the next – I already climbed the 14er I set my sights on for this summer, I am back in my fitness groove, this little blog is trucking along with more support than ever, and I am really content with where I am at home, work, and with friends.

Carrot Cake in a Mini Cast Iron Pan with Maple Coconut Cream

I’m also smiling because my amazing family got me a vegetable spiralizer so I can make veggie noodles, and Noah splurged on a refurbished Blendtec (similar) so we can now drink smoothies every day- and make new recipes for this blog. Now, for a bigger kitchen so I can upgrade from my little skillet cakes…

5.0 from 3 reviews
Skillet Carrot Cake with Coconut Cream Icing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
Ingredients
Vegan Carrot Cake
  • 1 lb carrots
  • ½ cup coconut sugar
  • ½ cup unsweetened applesauce
  • ½ cup milk (plant-based or regular)
  • ¼ cup melted coconut oil
  • ½ teaspoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • Pinch of salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
Maple Coconut Cream Icing
  • 1 can full fat coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup
  • Cinnamon for garnish
Instructions
  1. Refrigerate your can of coconut milk overnight (or skip this step and make my small batch cream cheese frosting recipe, linked below the next photo).
  2. Preheat the oven to 350 degrees.
  3. Using the shredder attachment of a food processor, shred one pound of carrots (you can buy pre-shredded carrots too, and chop finely).
  4. Mix all ingredients for the cake into a bowl until combined.
  5. Separate the batter into 4 small ~6" greased cast iron skillets, filling a bit over halfway, or one 13 x 9 pan, and bake for 20 minutes. Check doneness at this point and bake for another 5 minutes if necessary.
  6. Carefully remove the can of coconut milk from the fridge and open the top (do not invert the can). You will be able to scrape off the coconut cream from the top. Reserve the coconut milk below for another use.
  7. Whip the coconut cream with a whisk for a few minutes until light and fluffy. You can also do this with a hand mixer. Add in maple syrup to taste, and then spread on cooled cakes.
  8. If you want a layer cake, let the cakes cool and then stack one skillet cake onto another. You will get two cakes this way - or go big and you could do 4 layers!

Vegan Skillet Carrot Cake with Coconut Cream Icing

This icing isn’t at all traditional, and is instead very light and refreshing. For a more traditional small batch of cream cheese frosting that makes the perfect amount for 4 little skillets, check out my small batch cream cheese frosting recipe. And for those wondering, not only are these 6.5″ cast iron skillets from Lodge the perfect size for layered mini cakes, they also make fabulous cookie cakes.

Layered Skillet Carrot Cake with Coconut Cream Icing (vegan)

As I write this, I am struggling to get over a stomach bug – so please cross your fingers that I am over it before my dinner at Acorn tonight! I won’t let it stop me from enjoying spring vegetable and potato gnocchi and grilled eggplant, or eating some more of this skillet cake when I get home.

Marisa

Comments

    • Marisa says

      Yesss, I loved your birthday cake too! Gotta try that recipe still. I have already made zucchini noodles and they were great so I’ll work my way through some recipes! Pick up a little skillet – so helpful for little things.

    • Marisa says

      Agreed- last night at dinner I ordered the meatballs just because the people at the table next to us got them and I saw they came in a hot cast iron pan!

  1. says

    Happy Birthday! I love using coconut to making icing/whipped cream. So light and refreshing. Also, I’ve had my eye on a veggie spiraler for some time now….I’m excited to see what you come up with :)

    • Marisa says

      Yes, definitely refreshing! You should bite the bullet on the spiralizer – it is fun to make zucchini noodles (all I’ve made so far), and it’s not too pricey or big of a gadget.

  2. says

    This is amazing. I’m so bad at cooking things in skillets, they always get stuck for me and I hate re-seasoning pans, but seriously, how did you ever come up with this? So impressed!

    • Marisa says

      I did let the cake completely cool and then it came out pretty easily. I will add to the post that I greased the pan- oops! I need to work on seasoning my pans though.

  3. says

    Happy happy birthday! Mine is two weeks from Tuesday and I’m planning out how I’ll celebrate on my blog :)
    Hope you have a wonderful day, and this cake looks incredible!!

    • Marisa says

      Thanks Sarah! It did – we had an amazing dinner out (5 people total with lots of small plates is my favorite.. little bites of everything!).

  4. says

    Happy belated birthdaaaay! It’s totally normal to make yourself cake on your birthday! You know what you like and if you’re gonna be eating them sweets, might as well make it good, amIright? This skillet carrot cake looks amazing! As in, I need to make it in my cast iron ASAP. That coconut icing? Sluuuurp!

  5. says

    I sure wish you were around for my birthday. This looks way too good.. but because I don’t argue w/ your baking abilities, I’m gonna say it’s awesomem!! Adding it to my bookmark bar now :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: