Carrot Cake Cobbler

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Carrot Cake Cobbler is the ultimate Easter dessert with cake on the top and hot caramel sauce on the bottom! Or if you are looking for a more traditional Easter treat, check out my Carrot Cake Recipe.

Carrot Cake Cobbler | Perfect for Easter!

I’ve been thinking…since Easter is a few days away and since I love carrot cake in any form and YOU love my Pumpkin Pecan Cobbler (and Chocolate Cobbler too!) why not combine the two, make a baby and create a Carrot Cake Cobbler?

I tried it, I LOVED it and now I’m posting all about it because you’re going to want to make this.

Main Ingredients Needed

Carrot Cake Cobbler the epitome of heaven and only takes pantry ingredients to make. Odds are you have 95% of the ingredients already on hand which, if I’m being honest, is a blessing and a curse.

• Flour – this fills out the cobbler.
• Baking Powder – for some lift.
• Salt – this balances out the flavors.
• Sugar – to sweeten.
• Cinnamon, Nutmeg + Cloves – warm spices that are found in traditional carrot cake. Yum!
• Applesauce – unsweetened to be exact! You could also sub this out for more butter or oil.
• Milk – used for moisture.
• Butter – or canola oil! This is used for even more moisture, texture, and flavor.
• Vanilla – for flavor.
• Grated Carrots – use pre-shredded or shred yourself. Just note that the pre-shredded stuff is a bit drier.

For the Topping

• Sugar + Brown Sugar – this is sprinkled on top and helps create the sauce at the bottom.
• Walnuts – or pecans. For a nutty taste and great crunch.
• Hot Water – this helps everything bake together while leaving enough moisture for the saucy bottom.

How to Make Carrot Cake Cobbler

You only need 10 minutes of active time to make this and then another 40-50 more to bake. Serve it hot and watch the guests fall to the floor in sweet sweet food coma bliss. For full details on how to make carrot cake cobbler, see the recipe card down below 🙂

Preheat Oven + Make Batter

Preheat oven.

In a medium-sized bowl, stir together flour, baking powder, salt, sugar, and spices. Set aside.

In a smaller bowl, stir applesauce, milk, melted butter, vanilla, and grated carrot together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch rectangular casserole dish with high sides.

Make Topping

In a separate bowl, stir sugar, brown sugar, and walnuts together. Spread over the top of the batter evenly.

Pour Over Hot Water + Bake

Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake until the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.}

Cool Then Serve

Cool a couple of minutes before serving. Serve with more nuts and cheesecake ice cream.

What to Serve Carrot Cake Cobbler With

Just like the original pumpkin, this carrot cake cobbler is the best of both worlds with its warm cake with bubbly sweet sauce and its melty ice cream on top. (Vanilla ice cream or whipped cream is perfectly fine, but for sure use cheesecake ice cream if you can find it! Got mine at Coldstone!) 

One of my readers even served this with cinnamon ice cream and caramel sauce! YUM!

More Carrot Cake Recipes to Try!

• Carrot Cake Protein Bites
• Carrot Cake Cookies
• Carrot Cake Cupcakes
• Carrot Cake Oatmeal
• Carrot Cake Donuts

As usual, the printable recipe card is below. Please keep in mind that a lot of common questions about this recipe were answered in my original post for Pumpkin Pecan Cobbler. This is a very similar recipe just with a few modifications, so all those answers I wrote apply to this recipe as well.

Have a great day, friends! xo

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5 from 4 votes

Carrot Cake Cobbler

Carrot Cake Cobbler is the ultimate Easter dessert with cake on the top and hot caramel sauce on the bottom!

servings 8 servings

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Ingredients

• ▢ 1 cup all purpose flour + 3 tablespoons
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 3/4 cup granulated sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon nutmeg
• ▢ 1/2 teaspoon cloves
• ▢ 1/2 cup unsweetened applesauce
• ▢ 1/4 cup milk
• ▢ 1/4 cup melted butter or vegetable oil
• ▢ 1 1/2 teaspoons vanilla
• ▢ 1 cup grated carrot

topping:

• ▢ 1/3 cup granulated sugar
• ▢ 1/3 cup brown sugar
• ▢ 1/4 cup chopped walnuts or pecans
• ▢ 1 1/2 cups very hot water

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
• In a smaller bowl, stir applesauce, milk, melted butter, vanilla and grated carrot together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch rectangular casserole dish with high sides.
• In a separate bowl, stir sugar, brown sugar and walnuts together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40-50 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.}
• Cool 5-10 minutes before serving. Serve with more nuts and cheesecake ice cream.

Nutrition

Calories: 293kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 217mg | Potassium: 219mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2863IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Cobbler