Carrot Cake Cobbler With Caramel Sauce
This warm carrot cake cobbler has tender grated carrots, cozy spices, crunchy pecans, and a naturally formed caramel sauce underneath. Serve it warm with vanilla ice cream.
Equipment
- 8-inch square baking dish
- Rimmed baking sheet
- Mixing bowls
- Box grater
- Whisk
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar for the batter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup unsweetened applesauce
- 1/4 cup whole milk
- 1/4 cup unsalted butter melted
- 1 1/2 teaspoons vanilla extract
- 1 cup carrots finely grated
- 1/3 cup granulated sugar for the topping
- 1/3 cup light brown sugar packed
- 1/3 cup walnuts or pecans chopped
- 1 1/2 cups water very hot
Instructions
- Preheat the oven to 350°F. Lightly butter an 8-inch square baking dish and place it on a rimmed baking sheet.
- Whisk together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, ginger, and cloves in a large bowl.
- In a separate bowl, stir together the applesauce, milk, melted butter, vanilla, and grated carrots.
- Add the wet ingredients to the dry ingredients and stir just until a thick batter forms. Spread the batter evenly in the prepared baking dish.
- Combine the topping sugars and chopped nuts, then sprinkle them evenly over the batter.
- Slowly pour the very hot water over the entire surface. Do not stir.
- Bake for 40 to 50 minutes, or until the top is golden and set while the edges are bubbling.
- Rest the cobbler for 10 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
- Grate the carrots finely so they soften completely during baking.
- Do not stir after pouring the hot water over the topping.
- Place the dish on a baking sheet to catch bubbling caramel sauce.
- Store covered in the refrigerator for up to 3 days.