Go Back
top down view of a carrot cake skillet cookie cake on a wire baking rack with grated carrots and coconut flakes in the background

Carrot Cake Skillet Cookie

A giant carrot cake inspired skillet cookie! Gooey, thick, naturally sweetened and packed with fun carrot cake inspired mix-ins like coconut flakes, raisins, and grated carrots.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 259
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashew butter *see note
Date Caramel
  • 18 medium medjool dates
  • ¼ - ½ cup water **see note
Mix Ins
  • ¼ cup + 2 tbsp desiccated coconut
  • ¼ cup + 2 tbsp raisins
  • ¼ cup + 2 tbsp grated carrot
Dry Ingredients
  • ¾ cup rolled oats
  • 1 tbsp coconut flour
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda

Equipment

  • 1 9" cast iron skillet
  • 1 hand mixer

Method
 

Cashew Butter
  1. *skip if purchasing cashew butter. Start by roasting your cashews on a sheet pan in the oven at 350℉ for 6-8 minutes until warm and fragrant. Add the warm cashews to a high speed food processor and blend until a smooth runny butter forms. You will likely need to start with more than enough cashews to reach the minimum volume for the cashews to catch on the blades of your food processor. Cashews typically require 5+ minutes to blend - be patient :)
Date Caramel
  1. Add the dates and water to the food processor (no need to clean after making the cashew butter). Blend until the mixture resembles a smooth, thick caramel.
Cookie Dough
  1. In a medium bowl, stir the dry ingredients together.
  2. In a large bowl, add the cashew butter and the medjool dates. Use a hand mixer to blend until well incorporated.
  3. Add the dry ingredients and continue blending with a hand mixer until well combined.
  4. Fold in the mix-ins gently. Transfer the cookie dough to a greased cast-iron skillet (I like to use coconut oil to prep my bakeware).
  5. Bake the carrot cake skillet cookie at 350℉ for 20 minutes or until the edges turn a deep golden brown. You want to underbake slightly to get a perfectly gooey center - don't worry, the raw dough is safe to eat in this recipe!
  6. Serve warm with a scoop of vanilla ice cream, yogurt, or on its own!
  7. You can store this skillet cookie covered for up to 3 days in the fridge.

Notes

*if using store bought cashew butter, be sure to drain excess oil off the top before measuring out 1 cup.
**if your dates are dry and difficult to open, use 1/2 cup of water. If you're lucky and have super soft, easy-to-tear dates, start with 1/4 cup of water and add more, one tablespoon at a a time, if needed to create a smooth caramel.
Simple Vegan Nice Cream: blend one frozen ripe banana together with a can of chilled coconut milk (only use the thick coconut cream on top - do not add the liquids). Add in a splash of vanilla extract and blend a bit more. Chill in a covered airtight container the freezer for at least one hour. That's it!