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Carrot Cake Cobbler Recipe

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4.1 from 10 reviews

This Carrot Cake Cobbler is a delightful twist on traditional carrot cake, featuring a tender spiced batter topped with a crunchy walnut-sugar mixture and baked with hot water to create a moist, pudding-like texture. It’s easy to prepare, perfect for an 8-serving dessert, and best enjoyed warm with cheesecake ice cream for a comforting treat.

Ingredients

Dry Ingredients:

  • 1 cup all purpose flour (+ 3 tablespoons)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves

Wet Ingredients:

  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup grated carrot

Topping and Other:

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup chopped walnuts or pecans
  • 1 1/2 cups very hot water

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cobbler.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir well to evenly distribute the leavening agents and spices. Set aside.
  3. Combine Wet Ingredients: In a smaller bowl, mix together the unsweetened applesauce, milk, melted butter (or vegetable oil), vanilla extract, and freshly grated carrot until fully combined.
  4. Make Batter: Pour the wet ingredients into the dry ingredients bowl and gently mix to form a thick, well-blended batter. Avoid overmixing to keep the cobbler tender.
  5. Prepare Baking Dish: Pour the batter into an 8-inch rectangular casserole dish with high sides to contain the batter and toppings.
  6. Prepare Topping: In a separate bowl, stir together the granulated sugar, brown sugar, and chopped walnuts (or pecans). Evenly spread this mixture over the batter in the casserole dish.
  7. Add Hot Water: Carefully pour the 1 1/2 cups of very hot water over the entire cobbler without stirring. This will help create a pudding-like texture beneath the topping while baking.
  8. Bake: Place the casserole dish on a baking sheet to catch any potential overflow. Bake in the preheated oven for 40 to 50 minutes, or until the center is set and the edges are bubbling.
  9. Cool and Serve: Allow the cobbler to cool for 5 to 10 minutes before serving. For extra indulgence, serve with additional chopped nuts and a scoop of cheesecake ice cream.

Notes

  • Make sure to pour the hot water evenly over the topping without stirring to achieve the cobbler’s signature texture.
  • Use an 8-inch casserole dish with high sides to prevent overflow during baking.
  • Cooling the cobbler slightly before serving allows it to set and makes it easier to serve.
  • Cheesecake ice cream or a dollop of whipped cream pairs excellently with this dessert.
  • Walnuts can be substituted with pecans or left out for a nut-free option.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.

Find it online: https://yumntasty.com/carrot-cake-cobbler-recipe/