Carrot Cake Cobbler

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Carrot Cake Cobbler is the ultimate Easter dessert with cake on the top and hot caramel sauce on the bottom!

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, make a baby 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.

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!) It’s the epitome of heaven and only takes pantry ingredients to make. Odds are you have 95% of the ingredients already on hand which, if I’m being honest, is a blessing and a curse. 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. 

As usual, the printable recipe card is at the end of this post, beneath the photos. Please keep in mind that a lot of common questions about this recipe were answered in my original post for Pumpkin Pecan Cobbler. This is a very similar recipe just with a few modifications, so all those answers I wrote apply to this recipe as well.

Have a great day, friends! xo

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5 from 1 vote

Carrot Cake Cobbler

Carrot Cake Cobbler is the ultimate Easter dessert with cake on the top and hot caramel sauce on the bottom!

servings 8 servings

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

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

topping:

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

US Customary - Metric

Instructions

• Preheat oven to 350 degrees.
• 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 A THING!} 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.

Nutrition

Calories: 293kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 217mg | Potassium: 219mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2863IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Cobbler