Carrot Cake Wedges
Makes 8
  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup grated carrot
  • ⅓ cup pineapple tidbits
  • ¼ cup vegetable oil
  • ¼ cup whole milk
  • 2 large eggs
  • Pineapple Cream Cheese Frosting (recipe follows)
  • Garnish: carrot curls, pineapple
  1. Preheat oven to 350°. Lightly spray wells of a cast-iron wedge pan with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. In a medium bowl, whisk together carrot, pineapple, oil, milk, and eggs. Stir carrot mixture into flour mixture just until moistened. Spoon about 1⁄4 cup batter into each well of prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 10 minutes. Top wedges with Pineapple Cream Cheese Frosting. Garnish with carrot curls and pineapple, if desired.
Recipe by Southern Cast Iron at