Carrot Cake Cobbler Recipe
One of the things about growing up in Texas is I’ve eaten a lot of cobbler. Now, I may not be an expert on cobbler but I’ve eaten enough to ensure I know how to make one right! I had a bunch of carrots leftover from something else so bam, I turned them into a cobbler. I hope you enjoy this carrot cake cobbler recipe as much as we do.
Carrot Cake Cobbler Recipe
Makes 1 9×9 baking dish
Ingredients:
- 1 C flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ C sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ C unsweetened applesauce
- ¼ C milk
- ¼ C unsalted sweet cream butter, melted
- 1 ½ tsp pure vanilla extract
- 1 C grated carrots
Walnut topping:
- ⅓ C sugar
- ⅓ C light brown sugar
- ⅓ C chopped walnuts
- 1 ½ C hot water
Directions:
Preheat oven to 350 degrees and spray a 9×9 baking dish with pam baking spray
Using a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves
Using a medium bowl, whisk the applesauce, milk, melted butter, vanilla and grated carrots
Gradually whisk the wet ingredients into the dry ingredients
Pour the batter into the baking dish
Using a small bowl, whisk together the sugar, light brown sugar, and chopped walnuts
Sprinkle over the batter
Carefully pour the hot water over the top
Bake in the oven and bake for 45-55 minutes or until the middle is set
Allow to cool for 5 minutes before serving with ice cream!
*Keep in mind you can use whatever type of nuts you like, it doesn’t have to be walnuts. I prefer pecans on everything so that is typically what I use.
