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Cast Iron Skillet Carrot Cake

1 3/4 Cups Flour
2/3 Cup Whole Wheat Flour
2 teas. Watkins Baking Soda
1 teas. Watkins Cinnamon
1 teas. Watkins Allspice
1/2 teas. Watkins Nutmeg
1/8 teas. Salt
3 Tbsp. Watkins Original Grapeseed Oil
1 Egg
3/4 Cup Brown Sugar
2/3 Cup Buttermilk
1 1/2 Cups Grated Carrots
1 Cup Raisins

Preheat oven to 350 degrees F. Mix together flours and baking soda. Add cinnamon, allspice, nutmeg and salt. Beat egg, sugar and buttermilk together separately and add to mixture. Then add grated carrots and raisins. Pour grapeseed oil into cast iron skillet and swirl it around so that it coats the entire inside surface. Then pour mixture into the skillet. Bake for 40 minutes or until the edges of the cake are dark brown and a toothpick inserted into the cake comes out clean. Slice into wedges and serve warm.

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