Preheat the oven to 350 degrees F
Clean a skillet and grease the cast iron skillet (I used 12” if you want the cake to be high you can use like 9” size) with a tablespoon of butter, place it on a stove top over medium heat to melt it and to keep the skillet hot and the butter sizzling.
Scrape and grate the carrot. I wanted the carrot small so you grate according to your preference.
Add the 3 tablespoons of flour into the flour (so the carrot doesn’t sink to the bottom of the skillet)
In a medium bowl, combine 2 cups of flour, baking powder, baking soda, zest, cinnamon, and salt.
In another bowl, crack the eggs and whisk until foamy.
Add honey and continue to combine. Add the oil, applesauce, and vanilla extract.
Gently add the wet ingredients; the egg mixture into the flour mixture and combine.
Add the carrot to the flour mixture and gently fold in until it incorporates.
Place a parchment paper into the skillet (be careful the skillet will be hot or place it before the skillet gets hot).
Pour the mixture into the pan and bake in the preheated oven for about 20-25 minutes or poke the cake with a toothpick and if it comes out clean then it’s done. You don’t want to over bake, no one wants to eat a dry cake.
Allow the cake to cool down then remove to cool down completely before frosting.
For the frosting
Place the butter (softened) in a mixing bowl, or just a normal bowl if you’re using a handheld electric mixer. If you’re using a stand mixer use the whisk attachment and mix on medium.
Cream the butter until smooth, add the powdered sugar (reduce the speed until the sugar has incorporates about 15 seconds then increase back to medium) and continue to cream together for about 3 minutes, add the vanilla and continue to mix until creamy and fluffy. Add milk about 1 tablespoon at a time, add as needed.
Refrigerate until you’re ready to use.
Frost the cake with the frosting.
Serve and enjoy!