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Carrot Cake Cobbler is crispy and crunchy on the outside, and soft and tender on the inside. It’s the ultimate Easter dessert with a cake like center and hot caramel sauce on the bottom! if you are looking for a more traditional Easter treat, you’ll love my Carrot Cake Recipe.
Perfect for Easter!
I’ve been thinking…since Easter is a few days away and since I love carrot cake in any form and YOU love my Pumpkin Pecan Cobbler (and Chocolate Cobbler too!) why not combine the two and create a Carrot Cake Cobbler?I tried it, I LOVED it and now I’m posting all about it because you’re going to want to make this.
How to Make Carrot Cake Cobbler
You only need 10 minutes of active time to make this and then another 40-50 more to bake. Serve it hot and watch the guests fall to the floor in sweet sweet food coma bliss. For full recipe details including ingredients needed and measurements, see the recipe card down below. 🙂 Here is step by step what to expect when making this Cobbler:
Preheat Oven + Make Batter
In a medium-sized bowl, stir together flour, baking powder, salt, sugar, and spices. Set aside.
In a smaller bowl, stir (unsweetened) applesauce, milk, melted butter, vanilla, and grated carrot together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter.
Note: If you don’t want to use applesauce, more butter or oil can be used in its place.
Pour Batter into Baking DishPour into a small 8-inch rectangular baking dish with high sides. Set aside and make the topping.
In a separate bowl, stir sugar, brown sugar, and walnuts together. Spread over the top of the batter evenly.
Pour Over Hot Water + Bake
Pour hot water over the entire thing (without stirring a thing!!).
Bake 40-50 minutes or until the middle is set. Be sure to place it on a baking sheet in case it bubbles over.
Cool Then Serve
Let cobbler cool 5-10 minutes before serving. Serve with more nuts and cheesecake ice cream.
What to Serve with Carrot Cake Cobbler
Just like the original pumpkin, this carrot cake cobbler is the best of both worlds with its warm cake with bubbly sweet sauce and its melty ice cream on top. (Vanilla ice cream or whipped cream is perfectly fine, but for sure use cheesecake ice cream if you can find it! Got mine at Coldstone!)
One of my readers even served this with cinnamon ice cream and caramel sauce! YUM!
Store completely cooled leftovers in an airtight container, in the fridge for 4-5 days. You may want to slightly warm leftovers in the microwave for 10-15 seconds.
Can I make this recipe in advance?
Yes, you definitely can, but the longer it sits, the less syrupy goodness remains. The best thing I could recommend is make the batter ahead of time (with double acting baking powder) and right before baking, add the sugar and nut topping along with the very hot water. That way, you’re still prepping ahead of time, but enjoying it fresh. The double acting baking powder is important because it helps the cobbler rise once when introduced to liquids and twice when it’s introduced to heat.
Can I freeze the cobbler?
I have never needed to freeze this recipe, so have no input on how that would work.
Frequently Asked Questions
I pulled these questions and answers from my Pumpkin Pecan Cobbler post. Since this recipe is a tweaked version of that recipe, the Q&A’s apply here as well.
Can I double the recipe?
YES! And I know that 3 cups of water seems excessive but that is typically what you do when you double a recipe. You double every single measurement. I suppose if you’re worried about it, you can reduce that amount. That just means you’ll have less caramelly-pumpkiny liquid underneath your cake.
Can I bake this in a 9×13 pan?
Yes, but only if you plan on doubling the recipe!
Mine didn’t cook all the way through. What’s wrong?
When I first was testing this recipe, mine came out all globby and mushy at first too. But then I switched over to new, fresh baking powder and that did the trick! Don’t forget the baking powder! Also, check your oven temperature. Mine is spot on at 350 degrees and my cobbler was done in 40 minutes exactly. Some ovens run hot, some run cold. Also, glass baking dishes cook food differently than metal or ceramic. Lots of different factors can affect the baking time. The cobbler might be done at 40 minutes or you might have to cook it closer to 50. As long as the center is baked, you should be good to go.
Can I make this gluten free?
I don’t see why not, though lots of gluten-free baking mixes vary significantly because of their different blends of flours. I’ve had good success with Pamela’s brand GF all-purpose flour baking blend.
Did you forget to list eggs as an ingredient?
No. There are no eggs needed for this recipe.
Your casserole dish you used in this recipe looks big! Is it?
The casserole dish I used is a 9″x 6″ baking dish from Crate and Barrel. It’s on the small side for sure. I think there was some confusion because it’s so small yet in the recipe I state that you can get 8 servings. But, look at the increments. It doesn’t make a ton, but puffs up and is very sweet and decadent which is why I said it could serve 8.
More Carrot Cake Recipes to Try!
- Carrot Cake Protein Bites
- Carrot Cake Cookies
- Carrot Cake Cupcakes
- Carrot Cake Oatmeal
- Carrot Cake Donuts
As usual, the printable recipe card is below.If you made this recipe, I would really appreciate it if you would give it a star review! If you have a picture of your finished dish, share it with me on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest. Have a great day, friends! 🙂
Carrot Cake Cobbler
- Preheat oven to 350° F.
- In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
- In a smaller bowl, stir applesauce, milk, melted butter, vanilla and grated carrot together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch rectangular casserole dish with high sides.
- In a separate bowl, stir sugar, brown sugar and walnuts together. Spread over the top of the batter evenly. Pour hot water over the entire thing (without stirring!) and bake for 40-50 minutes or once the middle is set. Be sure to place on a baking sheet incase it bubbles over.
- Cool 5-10 minutes before serving. Serve with more nuts and cheesecake ice cream.