Carrot Cake Cobbler with Cream Cheese Drizzle
This easy carrot cake cobbler combines fresh carrots, warm spices, pecans, and a soft cake topping with a gooey brown sugar sauce underneath. Serve it warm with homemade cream cheese drizzle or vanilla ice cream for an irresistible Easter or spring dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 SERVINGS 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the carrot cake cobbler
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup finely grated fresh carrots
- ½ cup chopped pecans
- ⅓ cup raisins, optional
For the brown sugar sauce
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1½ cups very hot water
- 2 tablespoons unsalted butter, melted
For the cream cheese drizzle
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 to 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish or 2-quart casserole dish. Place the dish on a rimmed baking sheet to catch any bubbling sauce.
- Add the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt to a large mixing bowl. Whisk until evenly combined.
- Pour in the milk, melted butter, and vanilla extract. Stir just until the dry ingredients are moistened. Do not overmix.
- Gently fold in the grated carrots, chopped pecans, and raisins, if using.
- Transfer the batter to the prepared baking dish and spread it into an even layer.
- In a small bowl, combine the brown sugar, granulated sugar, and cinnamon for the sauce. Sprinkle the mixture evenly over the unbaked batter. Do not stir.
- Combine the hot water and melted butter. Slowly pour the mixture evenly over the sugar-topped batter. Do not stir.
- Bake for 40 to 45 minutes, or until the cake topping is golden and set and the brown sugar sauce is bubbling around the edges.
- Remove the cobbler from the oven and let it rest for 15 minutes. The sauce will thicken slightly as the cobbler cools.
- Meanwhile, beat the softened cream cheese in a small bowl until smooth. Add the powdered sugar, 2 tablespoons of milk, vanilla extract, and salt. Mix until smooth and pourable. Add the remaining milk, one teaspoon at a time, if needed.
- Spoon the warm carrot cake cobbler into shallow bowls, making sure each serving gets some of the sauce from the bottom. Finish with cream cheese drizzle and serve warm.
Notes
- Grate fresh carrots using the small or medium holes of a box grater. Packaged shredded carrots are usually too thick and dry for this recipe.
- Do not stir the brown sugar topping or hot water into the cobbler batter. The separate layers create the gooey sauce underneath.
- The cobbler should remain soft and saucy at the bottom. Avoid baking it until completely dry.
- Pecans and raisins are optional. Chopped walnuts can be substituted for the pecans.
- Place the baking dish on a rimmed sheet pan in case the sauce bubbles over.
- Let the cobbler rest for at least 15 minutes before serving because the sauce will be extremely hot when it first comes out of the oven.
- Serve it with cream cheese drizzle, vanilla ice cream, butter pecan ice cream, or whipped cream.
- Cover and refrigerate leftovers for up to four days. Reheat individual servings in the microwave for 20 to 30 seconds.
Find it online: https://www.firsthomelovelife.com/carrot-cake-cobbler/