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
Carrot Cake Cobbler
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
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.
Jennifer says
Does this have caramel on the bottom?
Michelle says
The sauce forms in the bottom as it bakes. Check out the fourth pic from the top.
monica says
Is apple sauce compulsory?? I’m not sure if we get it here in India?? Any substitute for that??
Sydney says
you can usually sub an equal amount of vegetable oil for applesauce!
Yolanda Pascal says
I am going to try this for my family for Easter as it looks delicious. You should add a gingerbread cobbler and then you would have all the major holidays covered😜
Michelle says
Glad I read the pumpkin recipe first, because I was going to ask if it could be made ahead of time. Taking your advice about that, and making this for Easter dinner. Can’t wait!
Michelle says
Made it for Easter, and it was a hit. I made the batter the day before, then added the topping and hot water just before baking. Popped it in the oven while we ate dinner. Served it with vanilla ice cream. I did use the side of the grater that makes the pieces really tiny, as I hate eating long pieces of carrot in carrot cake. It was very easy to make!
Tiffany says
Lauren,
I made this for Easter dinner and everyone loved it. So warm and sweet and yummy. I couldn’t stop eating it. I guess that’s a good thing…:)
Emily North says
Made this for dessert last night and served with cinnamon ice cream topped with Carmel, delicious!!
Melba says
I love carrot cake and Now this recipe! I can not wait to make this for my “summer is here” party this weekend. Thank you for sharing your recipes with us.
Tasha Sannar says
I was searching for the perfect recipe to use with the carrots from the garden….Get in my belly!!