Description
Carrot Cake Cobbler combines a tender, warmly spiced carrot topping with a rich caramel pecan filling. Serve it warm with vanilla ice cream or whipped cream for a comforting dessert.
Ingredients
For the Caramel Pecan Filling
3 large eggs, room temperature
1 1/2 cups corn syrup
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon kosher salt
2 cups chopped pecans
For the Cobbler Topping
1 1/2 cups all-purpose flour or 1:1 gluten-free flour
1 tablespoon baking powder
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
8 tablespoons cold unsalted butter
3/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups finely shredded carrots
Optional Topping
Vanilla ice cream or whipped cream
Instructions
1. Preheat the oven to 375°F. Butter a deep 7 x 10-inch baking dish that measures at least 2 1/2 inches deep.
2. Whisk the eggs, corn syrup, brown sugar, vanilla, cinnamon, allspice, and salt in a large bowl until smooth.
3. Stir the chopped pecans into the caramel mixture.
4. Pour the filling evenly into the prepared baking dish.
5. Whisk the flour, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl.
6. Cut the cold butter into the dry ingredients with a pastry cutter or fork until pea-sized crumbs form.
7. Add the buttermilk, vanilla, and finely shredded carrots. Stir only until the dough comes together.
8. Spoon equal portions of the cobbler dough over the pecan filling. Leave some of the filling uncovered.
9. Bake for 30 to 40 minutes, until the topping turns golden and the filling bubbles around the edges.
10. Let the cobbler rest for 10 to 15 minutes before serving.
Notes
Finely shred or grind the carrots so they blend evenly into the topping.
Keep the butter cold for a lighter, more tender texture.
Do not overmix the dough, since excessive mixing can make it dense.
Use a deep baking dish because the caramel filling rises and bubbles while baking.
Serve the cobbler warm with vanilla ice cream or whipped cream.
Cover leftovers and refrigerate them for up to four days.
Reheat individual servings in the microwave for 20 to 30 seconds.
Freeze individual portions for up to two months, then thaw them overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 574
- Sugar: 68 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 86 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg