Easy Cakes

SKILLET CARROT CAKE

MAKES 1 (9-INCH) CAKE

This simplified version of a classic springtime dessert is every bit as rich and delicious as its lovely layered counterpart.

CAKE

1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon fresh grated nutmeg
1 cup granulated sugar
⅔ cup vegetable oil
2 large eggs
1½ cups finely grated carrot
1 (4-ounce) can crushed pineapple, undrained
¼ cup sweetened flaked coconut
¼ cup pecans, chopped

CREAM CHEESE FROSTING

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
½ teaspoon vanilla extract
2½ cups confectioners’ sugar
Garnish: chopped pecans

1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.

2. For cake: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

3. In a medium bowl, whisk together granulated sugar, oil, and eggs. Add sugar mixture to flour mixture, stirring just until combined. Fold in carrot, pineapple, coconut, and pecans. Spread batter in prepared skillet.

4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely.

5. For frosting: In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until smooth. Top cake with frosting. Garnish with chopped pecans, if desired.

Blackberry Poke Cake

MAKES 1 (13X9-INCH) CAKE

Blessedly simple, this down-home dessert will be your new go-to recipe.

2¼ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon baking