Description
This Carrot Cake Cobbler combines everything you love about classic carrot cake with the warm, gooey texture of a cobbler. It’s loaded with shredded carrots, warm cinnamon and spices, crunchy pecans, and a buttery brown sugar sauce that transforms into a luscious pudding-like layer as it bakes.
Ingredients
For the Carrot Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups finely shredded carrots
- ½ cup chopped pecans
- ½ cup crushed pineapple, well drained
- ½ cup whole milk
🍯 For the Gooey Cobbler Sauce
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1½ cups hot water
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
🧀 Optional Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Set aside.
Step 3: Make the Carrot Cake Batter
In a large bowl, whisk together melted butter and brown sugar.
Add the eggs and vanilla and mix until smooth.
Stir in the shredded carrots, crushed pineapple, pecans, and milk.
Gradually add the dry ingredients and stir just until combined.
Do not overmix.
Step 4: Spread the Batter
Transfer the carrot cake batter to the prepared baking dish.
Spread it evenly, but don’t pack it down.
Step 5: Make the Cobbler Sauce
Combine the brown sugar, granulated sugar, cinnamon, and vanilla.
Sprinkle the mixture evenly over the cake batter.
Carefully pour the hot water over the entire surface.
Do not stir.
Dot the top with the butter.
Step 6: Bake
Bake for 40–50 minutes, until the top is golden and set while the bottom remains deliciously gooey.
Step 7: Cool Slightly
Let the cobbler rest for 15–20 minutes before serving.
The sauce will thicken as it sits.
Step 8: Make the Cream Cheese Glaze
Beat the cream cheese until smooth.
Add powdered sugar, milk, and vanilla.
Whisk until smooth and pourable.
Drizzle over the warm cobbler.
Step 9: Serve
Spoon the warm cobbler into bowls.
Top with vanilla ice cream, extra pecans, and a little cream cheese glaze.
Notes
The hot water added before baking may look unusual, but do not stir it into the batter. As the cobbler bakes, the sugar and water create a rich sauce underneath the carrot cake.
The center should remain slightly soft and gooey when removed from the oven.
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 410
- Sodium: 280mg
- Carbohydrates: 59g
- Protein: 5g