Carrot Cake Cobbler

Carrot Cake Cobbler Recipe

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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 left over 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

Carrot Cake Cobber Recipe
Makes 1 9×9 baking dish
  • 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
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 Carrot Cake Cobbler step by step directions
Pour the batter into the baking dish Carrot Cake Cobbler recipe
Using a small bowl, whisk together the sugar, light brown sugar, and chopped walnuts
Sprinkle over the batter
How to make Carrot Cake Cobbler
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.
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