Description
This Brown Butter Carrot Cake Skillet Cake is warm, rustic, and packed with rich depth. Browning the butter adds a nutty, caramel-like flavor that elevates classic carrot cake into something unforgettable. Baked in a skillet, the edges turn perfectly golden while the center stays tender and moist. Finished with a generous swoop of cream cheese frosting that melts slightly over the warm cake, it’s the kind of dessert that feels both homey and dramatic. Perfect for casual gatherings, holidays, or straight-from-the-pan indulgence.
Ingredients
For the cake:
½ cup unsalted butter (browned and cooled slightly)
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 ½ cups finely grated carrots
½ cup crushed pineapple, drained
½ cup toasted pecans, chopped
For the frosting:
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9-inch oven-safe skillet.
Brown butter in a saucepan over medium heat until golden and fragrant. Cool slightly.
Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
In a separate bowl, mix browned butter with both sugars. Beat in eggs and vanilla.
Fold dry ingredients into wet mixture. Stir in carrots, pineapple, and toasted pecans.
Spread batter evenly into prepared skillet.
Bake 25–30 minutes, until center is set and edges are golden.
Beat frosting ingredients until smooth. Spread over slightly warm cake for a soft, luscious finish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
Nutrition
- Fat: 25g
- Carbohydrates: 48g
- Protein: 5g