Skillet Carrot Cake

There are so many reasons to bake your carrot cake in a cast iron skillet; namely, that delicately crisp crust that forms where the batter touches the pan, but also the lack of dishes you'll have to scrub after the fact. In keeping with the rustic, non-fussy cooking vessel of choice, this recipe has no uneccessary or controversial additions. The finely shredded carrots practically melt into the spiced batter, complementing the tangy cream cheese frosting (which, unlike raisins or pineapple, *is* a requirement for any carrot cake). A small amount of almond flour goes a long way to ensure a moist, tender crumb, so avoid replacing it with more all-purpose flour if you can.

To make the cake

1. Preheat oven to 350F. Lightly spray or grease a 10-inch cast iron skillet and set aside.
2. In a large bowl, combine the all-purpose flour, almond flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and cardamom. Whisk very thoroughly to combine, then set aside.
3. In a medium-sized bowl, combine the eggs, oil, sour cream, and vanilla extract. Whisk until fully combined; the mixture should have a pale yellowish color.
4. Pour the wet ingredients into the flour mixture and use a rubber spatula to fold the batter together until just combined. Add in the shredded carrots and fold into the batter until just combined and evenly incorporated.
5. Empty the batter into the prepared cast iron skillet and use an offset spatula to smooth the top.
6. Bake the cake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to fully cool to room temperature before frosting.

To make the frosting

1. In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the butter and cream cheese together on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla paste/extract and continue beating until fully incorporated. With the mixer on the lowest setting, add in the powdered sugar and continue beating until fully incorporated.
2. Add the frosting to the top of the cooled carrot cake and use an offset spatula to spread into an even layer. Slice the cake into wedges and serve. Enjoy!