Carrot Cake Cobbler

5 from 4 votes

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Carrot Cake Cobbler is the ultimate Easter dessert with cake on the top and hot caramel sauce on the bottom! Or if you are looking for a more traditional Easter treat, check out my Carrot Cake Recipe.

Carrot Cake Cobbler with vanilla ice cream on top

Carrot Cake Cobbler | 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, 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.

Carrot Cake Cobbler in a baking dish

Main Ingredients Needed

Carrot Cake Cobbler 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.

  • Flour – this fills out the cobbler.
  • Baking Powder – for some lift.
  • Salt – this balances out the flavors.
  • Sugar – to sweeten.
  • Cinnamon, Nutmeg + Cloves – warm spices that are found in traditional carrot cake. Yum!
  • Applesauce – unsweetened to be exact! You could also sub this out for more butter or oil.
  • Milk – used for moisture.
  • Butter – or canola oil! This is used for even more moisture, texture, and flavor.
  • Vanilla – for flavor.
  • Grated Carrots – use pre-shredded or shred yourself. Just note that the pre-shredded stuff is a bit drier.

For the Topping

  • Sugar + Brown Sugar – this is sprinkled on top and helps create the sauce at the bottom.
  • Walnuts – or pecans. For a nutty taste and great crunch.
  • Hot Water – this helps everything bake together while leaving enough moisture for the saucy bottom.
scoop taken out of the Carrot Cake Cobbler

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 details on how to make carrot cake cobbler, see the recipe card down below 🙂

Preheat Oven + Make Batter

Preheat oven.

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.

Make 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!} and bake until the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.}

Cool Then Serve

Cool a couple of minutes before serving. Serve with more nuts and cheesecake ice cream.

Carrot Cake Cobbler scoop in a white bowl

What to Serve Carrot Cake Cobbler With

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!

Carrot Cake Cobbler in a white bowl with ice cream on top

More Carrot Cake Recipes to Try!

As usual, the printable recipe card is below. 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

5 from 4 votes

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

topping:

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

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17 Responses
  1. Yolanda Pascal

    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😜

  2. Michelle

    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!

    1. Michelle

      5 stars
      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!

  3. Tiffany

    5 stars
    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…:)

  4. Melba

    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.

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