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Carrot Cake Cobbler

by Charlotte Williams
0 Reviews

<p>There is no such thing as the “wrong season” for cobbler. I personally believe it’s a dessert that should be enjoyed year-round. With that in mind, this easy-to-make carrot cake cobbler combines two of the best desserts just in time for spring. It has all the components of a <a href="https://www.thekitchn.com/carrot-cake-recipe-23649170"><span style="text-decoration: underline;">great carrot cake</span></a>, with soft, moist cake and tender shredded carrots, along with a super gooey layer on the bottom. To achieve that gooey layer, all it takes is simply sprinkling brown sugar, granulated sugar, pecans, and hot water directly over the cake batter right before baking. As it bakes, the cake layer rises up and the sugar topping sinks down, creating a caramel-like filling. Top it with <a href="https://www.thekitchn.com/best-store-bought-vanilla-ice-cream-chefs-23667163"><span style="text-decoration: underline;">ice cream</span></a> or <a href="https://www.thekitchn.com/how-to-make-whipped-cream-cooking-lessons-from-the-kitchn-102056"><span style="text-decoration: underline;">whipped cream</span></a> for a delicious dessert that’s always comforting.</p><p><br><br></p>

Category :

dessert

Tags :

Time (per serving)

15 minute

Preparation time

40 minute

Cooking time

6 minute

Servings time

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Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 1/4 cup whole milk or 2% milk, at room temperature
  • 2 tablespoons orange juice, at room temperature
  • Cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup packed light or dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 8 ounces carrots (2 to 3 medium), peeled and grated on the larges holes of a box grater (1 1/4 cups)


Instructions

  1. Heat the oven to 350ºF. Meanwhile, coat an 8x8-inch square baking dish with cooking spray. Whisk 1 cup all-purpose flour, 3/4 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt together until combined.
  2. Whisk 12 tablespoons melted and cooled unsalted butter, 1/4 cup room temperature whole milk, 2 tablespoons room temperature orange juice, and 1 teaspoon vanilla extract together in a large bowl until combined.
  3. Add the butter mixture to the flour mixture and fold together with a flexible spatula until just combined. Gently fold in 8 ounces grated carrots until evenly distributed.
  4. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 cup chopped, toasted pecans. Slowly pour 3/4 cup hot water over the cake (do not stir).
  5. Bake until golden brown and bubbling around the edges, about 40 minutes. The cake will look slightly wet around the edges. You can check for doneness by inserting a tester in the middle of the cake, going about halfway down: The tester should be clean. Let cool for 10 minutes before serving with ice cream or whipped cream if desired.


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Recipe Rating

4.7

Recipe Rating (23,476)

66%

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Recipe Review

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